Photo: Charles Haynes · CC BY-SA 2.0 · Wikimedia Commons

Maharashtra · Dinner

Kale Vatana Usal

Dried black peas (kale vatane) slow-cooked in a thick, almost dry masala of goda masala, fresh coconut, and onion until each pea is coated and rich. One of Maharashtra's most intensely flavoured legume curries — earthy, bold, and utterly satisfying for dinner.

🧺 Ingredients

• 1.5 cups (250 g) dried black peas (kale vatane / dry green peas), soaked overnight
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 10 curry leaves
• 2 medium onions (200 g), finely chopped
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric
• 2 tsp red chilli powder
• 1 tsp coriander powder
• 2 tsp goda masala
• 1 tsp salt
• 150 ml water
• ½ cup fresh grated coconut
• 3 garlic cloves
• 2 green chillies
• 1 × 1 cm ginger
• 2 tbsp water for grinding
• → Blend into a smooth paste

👩‍🍳 How to make Kale Vatana Usal

1. Pressure cook peas (Heat: high → low): Cook soaked black peas with 400 ml water in a pressure cooker. High heat until first whistle, then medium for 15 minutes. Natural release. The peas should be tender with a slight bite — not mushy.
2. Grind coconut masala (No heat): Blend coconut, garlic, green chillies and ginger into a smooth paste with 2 tbsp water.
3. Temper and fry (Heat: medium): Heat coconut oil. Crackle mustard seeds and curry leaves. Fry chopped onion on medium heat for 10 minutes until golden-brown. Add ginger-garlic paste — fry 2 minutes.
4. Add masalas (Heat: medium): Add turmeric, chilli powder, coriander powder — stir 30 seconds. Add coconut masala paste — fry on medium for 5 minutes, stirring, until paste cooks out its raw smell and oil surfaces. Add goda masala — stir 30 seconds.
5. Add peas and cook (Heat: medium): Add pressure-cooked black peas with their cooking liquid (or 150 ml water if cooking liquid was discarded). Add salt. Stir to combine. Cook on medium for 10–12 minutes until the masala clings to the peas and the gravy is thick. The usal should be moist but not soupy — the peas should be coated rather than floating.
6. Finish: Drizzle coconut oil. Garnish with raw coconut, coriander and lime. Serve with bhakri, rotis or rice.

Track the macros of Kale Vatana Usal and 100s of Indian dishes with Nutri Macro India.