₹0.00
Servings
3
Ready In:
45-60 mins
Calories:
400
Good For:
Lunch
About this Recipe
Introduction
By: Nayan Khadapkar
Staple Maharashtrian dish, this recipe uses wet cashews along with grated coconut to thicken the gravy and impart a taste, which is unique. However the wet Cashews required to make this recipe are available only during the summer season.
Ingredients
- 250 grams Soaked Black Peas
- 25 grams Kokan Bazar Malvani Masala
- 1 teaspoon Turmeric
- 1/2 grated coconut
- 1 big spoon oil
- 1 long chopped Onion
- 1 finely chopped Onion
- Wet Cashews as per taste
Salt as per taste
Tips:
Malvani recipe, also called as kala watana usal is slow cooked with spices, extremely tasty and aromatic.
Nutrition
High in proteins, minerals and carbs, it is garnished with coriander and served with Rice / Chapatis / Vade.
Step By Step Instructions
Instructions
Soak the black peas overnight. Next morning wash it and steam it in a cooker (minimum 4-5 whistles).
Fry the long chopped onion till golden brown. Add the grated coconut fry till golden brown. Grind it in a mixer till it becomes a fine paste. Add 1 big spoon of steamed black peas and grind again.
Take a pan, add oil and fry the finely chopped onion till it is golden brown.
After 5 mins add the onion, coconut and black peas paste. Cook on slow flame for 10 minutes. Add salt as per taste.
Add Chicken and continue stirring the mixture on low flame. Add the desired quantity of water. Cover and cook over a low flame for 5-6 mins. Garnish with coriander and serve hot.
