Kala Vatana Amti Recipe
Introduction:
Kala Vatana Amti is a beloved dish from the coastal region of Malwan in Maharashtra. Known for its robust, spicy flavors, this dish features black gram (Kala Vatana) as the star ingredient, enhanced by the richness of coconut and an aromatic blend of spices. It’s the perfect combination of heat, tang, and the earthy taste of legumes. Whether you’re a fan of traditional Maharashtrian flavors or looking for a high-protein vegetarian dish, Kala Vatana Amti offers both nourishment and authentic taste in one bowl. Best paired with Boondi Raita and Methi Thepla, this dish will bring a little piece of Maharashtra right to your dining table.
Recipe Overview:
- Cuisine: Maharashtrian
- Course: Lunch/Dinner
- Diet: High-Protein Vegetarian
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black gram (Kala Vatana) | 1 cup, boiled |
| 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 |
| Asafoetida | A pinch |
| Coriander leaves | 4 sprigs, finely chopped (for garnish) |
| Oil | 1 tablespoon |
| Salt | To taste |
| For the ground paste | |
| Dry red chillies | 5 |
| Cloves | 4 |
| Cinnamon | 1 small stick |
| Star anise | 1 |
| Coriander seeds | 2 teaspoons |
| Fennel seeds | 1 teaspoon |
| Khus Khus (Poppy seeds) | 1 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Dry coconut (grated) | 1 tablespoon |
Instructions:
-
Soak the Black Gram: Start by soaking the black chickpeas (Kala Vatana) overnight. This helps soften them and reduces cooking time.
-
Cook the Chickpeas: In a pressure cooker, add the soaked chickpeas and enough water. Pressure cook for about 2 whistles, ensuring the chickpeas are fully cooked and tender. Set aside.
-
Prepare the Ground Paste:
- Heat a small pan over medium heat. Add the dry red chillies, cloves, cinnamon, star anise, coriander seeds, fennel seeds, khus khus (poppy seeds), cumin seeds, and dry coconut.
- Toast the spices for 1 to 2 minutes until fragrant, stirring frequently.
- Once toasted, add a little water and blend the ingredients into a smooth paste. Set aside.
-
Temper the Spices:
- Heat 1 tablespoon of oil in a large pan. Add mustard seeds and allow them to splutter.
- Add a pinch of asafoetida (hing) and curry leaves, allowing them to cook for about 15 seconds.
-
Sauté the Onions and Garlic:
- Add the finely chopped onions to the pan. Sauté them until they soften and become translucent, about 3-4 minutes.
- Next, stir in the ginger garlic paste and cook for another 2 minutes until the raw smell dissipates.
-
Cook the Tomatoes:
- Add the finely chopped tomatoes to the pan and cook until they soften and break down, about 5 minutes.
-
Spice It Up:
- Sprinkle in the cumin powder, black pepper powder, and cardamom powder. Stir everything together and let it cook for 1 minute to let the spices bloom.
-
Add the Chickpeas:
- Once the tomatoes have softened, add the boiled chickpeas to the pan and cook for another 2 minutes, stirring occasionally to combine the flavors.
-
Simmer the Amti:
- Add the freshly prepared ground spice paste to the pan along with some water (adjust the consistency to your liking).
- Stir in the tamarind paste and salt, mixing everything well. Allow the dish to simmer for 10 minutes, letting the flavors meld together.
-
Final Touches:
- Once cooked, turn off the heat. Garnish the Kala Vatana Amti with freshly chopped coriander leaves.
Serving Suggestions:
Serve your Kala Vatana Amti hot with a side of Boondi Raita and Methi Thepla for a complete, wholesome meal. This dish not only makes for a satisfying lunch or dinner but is also a great option for a protein-packed meal for vegetarians.
Nutritional Information (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 13g |
| Carbohydrates | 36g |
| Fiber | 7g |
| Fat | 6g |
| Sodium | 300mg |
| Calcium | 40mg |
| Iron | 3mg |
Kala Vatana Amti is a comforting and nutritious dish that carries the flavors of Maharashtra’s coastal cuisine to your table. Its mix of spices and coconut creates a deliciously aromatic stew, while the black gram provides a hearty base. Easy to prepare, this dish is perfect for a weeknight meal or when you’re entertaining guests. Enjoy it with a side of Indian flatbreads or steamed rice, and experience a truly authentic taste of Maharashtra!
