Goan Kala Vatana Usal – Black Eyed Peas Curry
Prep time: 
Cook time: 
Total time: 
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 tbsp oil
  • 1 boiled potato (optional)
  • 1 cup black eyed peas sprouted
  • ½ cup green mung bean sprouted
  • 125 gms desiccated coconut flakes
  • 2 green chilies
  • 1 tbsp cumin seed
  • 1 tbsp curry leaf powder
  • 1 medium sized onion chopped finely
  • 1 t/s asofoetida (hing)
  • 1 tbsp sugar
  • ½ cup water
  • few coriander leaves
  • salt as per taste
How to make the recipe?
  1. Firstly how to make sprouts at home? This method is applicable to any gram Or bean for sprouting. Take a cup of black eyed peas and soak them with enough water to cover them overnight. Soak ½ cup of mung bean in a different vessel water just enough to cover them overnight. In the morning throw the water from the black eyed peas and green mung. Place the soaked black eyed peas over the damp cloth. Cover the damp cloth and keep in a humid place for a day. Repeat the same process with mung bean. Sprouting process depends on temperature in summer it sprouts quickly takes longer in cold weather. Once it starts sprouting you can keep one day more for longer sprouts Or use them. Just ensure you keep the cloth damp during entire process of sprouting.
  2. Now boil black eyed peas and mung bean in pressure cooker with enough water until 3 whistles Or until tender.
  3. Grind the desiccated coconut, cumin seed and green chilies into a processor until smooth paste is formed.
  4. Take a wok Or vessel add oil. Once oil is add curry leaf powder, asofoetida, sugar and onion. Saute for a minute.
  5. Now add the grounded paste, boiled potatoes and give a nice stir. Add little water if the paste starts sticking to the bottom.
  6. Add the boiled sprouts and simmer for another 7 to 9 mins. I like my usal semi dry but if you wish you could add water as per consistency required. Lastly add salt for seasoning and garnish with coriander leaves.
  7. Serve hot with steamed rice, rice flour pooris Or rotis.
Nutrition Information
Serving size: 3 to 4 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/kala-vatana-usal/