Black Peas Usal ( Kalya vatanyachi usal)

Black Peas Usal ( Kalya vatanyachi usal)

Ing

1cup black peas ( kale vatane) soak in enough water overnight. Next day drain the water, wash the peas and pressure cook the peas with a pinch of salt and little water till soft and tender ( say about 4 to 5 whistles) . The number of whistles the peas are to be pressure cooked varies

1 onion chopped fine
8 pods of garlic +a small piece of ginger + 1 green chilly+ 2 sprigs of coriander leaves ground together to paste
1 tsp Malwani bhajka masala ( adjust to taste)
A pinch of turmeric
2 tsp red chilli powder (adjust to taste as malwani masala also contains chilli powder) (Kashmiri chilli powder or byadgi chilli powder gives a tempting colour the usal.)
Salt to taste
Coriander leaves and fresh grated coconut to garnish

Method
 
Heat oil in a nonstick / ceramic pan add finely chopped onions and saute till golden then add ginger garlic , green chilly , coriander leaves paste and saute well till you get the aroma then add a pinch of turmeric, red chilli powder, and malwani masala and salt to taste. Saute well , add cooked black peas and stir well till it coats the peas. Then add just a little hot water to make the mix even and saute till the water dries up. Garnish with fresh grated coconut and coriander leaves.

Note :
I have used Gagangiri bhajka masala ( manufactured in kudal). It gives the traditional konkan taste to the usal.