Kala Vatana Amti Recipe – A Delightful Maharashtrian Dish
Introduction
Welcome to the wonderful world of Maharashtrian cuisine! Today, we are diving into the rich flavors of Kala Vatana Amti, a delicious and nutritious dish made from black grams, also known as black chickpeas. This hearty recipe is not only packed with protein but also bursting with spices that create a comforting and satisfying meal. Perfect for lunch, this dish pairs beautifully with Boondi Raita and Methi Thepla, making it a complete feast that tantalizes your taste buds while providing essential nutrients.
Ingredients
Here’s what you’ll need to create this delightful dish:
| Ingredients | Quantity |
|---|---|
| Black gram (Kala Chana) | 1 cup, soaked overnight |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Cumin powder | 1 teaspoon |
| Black pepper powder | 1/2 teaspoon |
| Cardamom powder | 1/2 teaspoon |
| Ginger-garlic paste | 1 tablespoon |
| Tamarind paste | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Asafetida | A pinch |
| Fresh coriander (for garnish) | 4 sprigs, finely chopped |
| Oil | 1 tablespoon |
| Salt | To taste |
| Dry red chillies | 5 |
| Cloves (long) | 4 |
| Cinnamon stick | 1 |
| Star anise | 1 |
| Coriander seeds | 2 teaspoons |
| Fennel seeds | 1 teaspoon |
| Poppy seeds | 1 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Grated dry coconut | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | ~15g |
| Carbohydrates | ~35g |
| Fat | ~8g |
| Fiber | ~10g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 10 mins |
| Cooking | 30 mins |
| Total Time | 40 mins |
Servings
This recipe serves 4 people.
Instructions
Follow these simple steps to make Kala Vatana Amti:
-
Soaking and Cooking the Black Gram:
Start by soaking the black gram (kala chana) in water overnight. Once soaked, drain the water and transfer the soaked black gram to a pressure cooker. Add enough water to cover the beans and cook for about 2 whistles. Once done, set it aside. -
Preparing the Spice Mix:
In a separate pan, add the dry spices (cumin seeds, coriander seeds, fennel seeds, and poppy seeds) along with a tablespoon of grated dry coconut. Roast the spices on low heat for about 1 to 2 minutes until they become aromatic. Add a little water if necessary to help form a paste. Once roasted, blend them into a smooth paste and keep aside. -
Cooking the Base:
Heat oil in a large kadhai (wok) over medium heat. Add mustard seeds and let them splutter, then add a pinch of asafetida and curry leaves. Sauté for about 15 seconds. -
Sautéing the Onion:
Add the finely chopped onion to the kadhai and cook until it turns soft and translucent. -
Adding Ginger-Garlic Paste:
Stir in the ginger-garlic paste and cook for an additional 2 minutes until the raw smell disappears. -
Incorporating Tomatoes and Spices:
Next, add the finely chopped tomato and cook until it softens. Once the tomatoes are well cooked, add cumin powder, black pepper powder, and cardamom powder. Mix well and let it cook for 1 minute. -
Bringing it All Together:
Now, add the cooked black gram to the kadhai and stir to combine. Pour in some water to achieve your desired consistency and mix in the tamarind paste and salt. Let it simmer for about 10 minutes, allowing all the flavors to meld together beautifully. -
Final Touch:
Once the amti is well-cooked, turn off the gas and garnish it with freshly chopped coriander. -
Serving Suggestions:
Serve hot with Boondi Raita and Methi Thepla for a wholesome lunch that will leave you feeling satisfied and nourished.
Conclusion
Kala Vatana Amti is more than just a dish; it’s a comforting embrace of flavors that showcases the best of Maharashtrian cuisine. With its robust spices and wholesome ingredients, this recipe is perfect for a family gathering or a simple weeknight dinner. Enjoy this delightful meal, and share the joy of cooking with your loved ones!
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