Black Pea Curry Recipe – Authentic Malvani Kala Vatana & Coconut Delight

Last Updated on 4 months by Neha Deshmukh

Black Pea Curry Recipe – Authentic Malvani Kala Vatana & Coconut Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – a vibrant and flavorful Malvani Black Pea Curry, or Kala Vatana Curry. This isn’t just a curry; it’s a taste of the Konkan coast, packed with aromatic spices and the creamy goodness of coconut. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it took a few tries to get it just right! But trust me, the effort is so worth it.

Why You’ll Love This Recipe

This Kala Vatana Curry is a delightful blend of earthy black peas, a fragrant spice blend, and the richness of fresh coconut. It’s a comforting, satisfying dish that’s perfect with rice, poori, or even Malvani vade (a type of fried bread). It’s a little different from your everyday dal, offering a unique and exciting flavor profile. Plus, it’s a fantastic way to explore the diverse regional cuisines of India!

Ingredients

Here’s what you’ll need to create this Malvani masterpiece:

• 1 cup dried black peas (kala vatana)
• 2 cups water (for boiling)
• ½ teaspoon salt (plus more to taste)
• 1 medium onion (sliced)
• 5-6 garlic cloves
• 1 inch ginger
• 1 cup grated fresh coconut
• 1-2 dried red chilies
• 2 tablespoons oil
• ½ teaspoon turmeric powder
• 1-1.5 tablespoons Malvani masala
• 1 small tomato (chopped)
• 1-2 tablespoons coriander leaves (chopped), for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Dried Black Peas (Kala Vatana): Significance & Selection

These little peas are the star of the show! Kala vatana are a staple in Maharashtrian and Goan cuisine. Look for peas that are plump and have a uniform dark color. They need a good overnight soak to soften properly.

Malvani Masala: A Deep Dive into this Regional Spice Blend

Malvani masala is a unique spice blend from the Konkan region. It typically includes coriander, cumin, red chilies, turmeric, black pepper, and other aromatic spices. You can find it at Indian grocery stores, or you can make your own (there are tons of recipes online!). The quality of your Malvani masala will really impact the flavor, so try to get a good one.

Fresh Coconut: The Heart of Malvani Cuisine

Freshly grated coconut is essential for authentic Malvani flavor. It adds a beautiful sweetness and creaminess to the curry. If you can’t find fresh, you can use unsweetened desiccated coconut, but the flavor won’t be quite the same.

Oil: Traditional Oils Used in Malvani Cooking

Traditionally, coconut oil is used in Malvani cooking, which adds another layer of flavor. However, you can also use vegetable oil or sunflower oil if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak 1 cup of dried black peas in plenty of water overnight. This is crucial for getting them tender.
2. The next day, drain and rinse the soaked peas. Add them to a pressure cooker with 2 cups of water and ½ teaspoon of salt. Pressure cook for 10-12 minutes, or until the peas are beautifully tender. Once cooked, drain and set aside.
3. Now, heat 2 tablespoons of oil in a pan. Add the sliced onion and sauté until it turns a lovely golden brown. This takes patience, but it’s worth it for that deep, caramelized flavor!
4. Add the garlic cloves, ginger, and grated coconut to the pan. Roast until the coconut turns golden brown and fragrant. This step is key to developing the authentic Malvani taste.
5. Let the roasted mixture cool completely, then grind it into a smooth paste with 2-3 tablespoons of the cooked peas. A little water can help with grinding if needed.
6. In another pan, heat a little more oil and sauté the remaining sliced onion until it’s translucent. Add the chopped tomato and cook until softened.
7. Add ½ teaspoon of turmeric powder and 1-1.5 tablespoons of Malvani masala to the pan. Cook for about 2 minutes, stirring constantly, to bloom the spices.
8. Now, add the prepared coconut-pea paste and cook for another 2 minutes, stirring well.
9. Pour in 1.5 cups of water and add the boiled black peas. Bring the curry to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
10. Adjust the consistency and salt to your liking. If you like a thicker curry, simmer for a bit longer.
11. Finally, garnish with freshly chopped coriander leaves and serve hot!

Expert Tips

• Don’t skip the overnight soaking! It really makes a difference in the texture of the peas.
• Roasting the coconut properly is vital for that authentic Malvani flavor. Keep a close eye on it to prevent burning.
• Adjust the amount of Malvani masala to your spice preference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder curry, use less Malvani masala and reduce the number of dried red chilies. For a spicier kick, add more chilies or a pinch of cayenne pepper. My friend, Priya, loves to add a green chili for extra heat!
• Festival Adaptation: This curry is often made during Ganesh Chaturthi and Diwali festivals in Maharashtra. It’s considered a very auspicious dish.

Serving Suggestions

This Kala Vatana Curry is fantastic with:

• Steaming hot rice
• Fluffy poori
• Malvani vade (fried bread)
• A side of simple raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

What is Kala Vatana and where can I find it?

Kala vatana are dried black peas, commonly used in Maharashtrian and Goan cuisine. You can find them at Indian grocery stores, or online.

Can I use a different type of pea instead of black peas?

While you can experiment with other peas, the flavor won’t be the same. Black peas have a unique earthy taste that’s essential to this recipe.

How can I adjust the spice level of this curry?

Adjust the amount of Malvani masala and dried red chilies to control the spice level.

What is the best way to grind the coconut paste for this recipe?

A high-powered blender works best. Add a little water if needed to get a smooth paste.

Can this curry be made in an Instant Pot?

Yes! You can pressure cook the peas in the Instant Pot for about 8-10 minutes, followed by a natural pressure release. Then, follow the rest of the recipe as instructed.

How does this recipe differ from other Indian pea curries?

The use of Malvani masala and fresh coconut is what sets this curry apart. It’s a regional specialty with a unique flavor profile that you won’t find in other Indian pea curries.

Enjoy making this delicious and authentic Malvani Black Pea Curry! I hope it brings a little bit of the Konkan coast to your kitchen. Let me know how it turns out in the comments below!