Kala Vatana Amti Recipe (Maharastrian Black Chickpea Curry)
Kala Vatana Amti is a very popular dish from the Malvan region of the Maharashtra. It is a coastal cuisine and is a very spicy dish. Coconut is an important ingredient and the recipe cannot be made without it. A very nutritious dish and a must item to be included in our diet.
It can be served for a special weeknight dinner or lunch.
Serve this spicy Kala Vatana Amti (Maharashtrian Black Chickpeas Curry) with Phulkas or Jeera Pulao.
Check few more recipes of chickpea, few have been mentioned here as well.
- Vegetarian Chickpea Burger Recipe.
- Vegan Chickpea Omelet Recipe.
- Chickpea Salad With Raw Mango Recipe.
10 M
30 M
40 M
4 Servings
Ingredients
- 1 cup Black Chickpea (kala chana) , boiled
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Cumin powder
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Cardamom Powder
- 1 teaspoon Tamarind Paste
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 1 pinch Asafoetida (hing)
- 4 sprig Coriander leaves (Dhania) , finely chopped for garnish
- 1 tablespoon Vegetable Oil
- Salt , to taste To dry roast and make a paste
- 5 Dry red chillies
- 4 Cloves
- 1 Cinnamon Stick
- 1 Star anise
- 2 teaspoon Coriander seeds
- 1 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Poppy seeds
- 1/2 teaspoon Cumin seeds
- 1 tablespoon Dry coconut (kopra) , grated
Directions for Kala Vatana Amti Recipe (Maharastrian Black Chickpea Curry)
To begin making the Kala Vatana Amti (Maharashtrian Black Chickpea Curry), soak the kala Vatana or the black chickpeas overnight and pressure cook with enough water for two whistles and keep them aside.
Now prepare the spice mix by dry roasting the ingredients listed to aromatic and make a paste in a mixer by adding little water to a paste consistency.
Heat oil in a wok in medium flame, add the mustard seeds, asafoetida and curry leaves and let it splutter.
Add the chopped onion and sauté till onions are translucent.
Add the ginger garlic paste and cook till the raw smell goes away.
Add the chopped tomatoes and cook until the tomatoes gets mushy.
Add the cumin powder, pepper powder and the cardamom powder and give it a stir.
To this add the boiled kala vatana or the black chickpeas and cook for two minutes.
Add the spice mix to this and enough water to your desired consistency.
Add the tamarind paste and season with salt and let it boil for ten minutes till the curry thickens.
Garnish with chopped coriander leaves and switch off the flame.
Serve the Kala Vatana Amti (Maharashtrian Black Chickpea Curry) with Bakri or steamed rice for the weeknight dinner.
Nithya Anantham
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.
