How to make Kale Vatanyachi Ussal -

Black peas cooked with dry coconut and flavourful masalas.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Dried black peas, Dry coconut

Cuisine : Maharashtrian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Stir Fried Lotus Stem Tariwale Chane Dahi Chana Badam Bhara Baingan

Kale Vatanyachi Ussal

Kale Vatanyachi Ussal Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kale Vatanyachi Ussal Recipe

  • Dried black peas 1 cup

  • Dry coconut

  • Salt to taste

  • Kokum petals 2

  • Oil 4 tablespoons

  • Onions chopped 2 medium

  • Dry coconut (khopra) grated 1/2 cup

  • Ginger paste 2 teaspoons

  • Garlic paste 2 teaspoons

  • Red chilli powder 2 teaspoons

  • Garam masala powder 1 teaspoon


Step 1

Soak black peas in three cups of water overnight. Drain, add three cups of water and salt and pressure cook till three to four whistles.Soak kokum in a quarter cup of water and extract juice.

Step 2

Heat two tablespoons of oil in a deep pan and sauté half the onions till golden brown. Add grated coconut and sauté taking care that the coconut does not get burnt.

Step 3

When lightly browned, take it off the heat, cool slightly and grind to a fine paste using a little water. Heat the remaining oil in another pan and sauté the remaining onions till golden brown.

Step 4

 Add ginger paste and garlic paste and sauté for two to three minutes. Add boiled black peas and mix. Add red chilli powder and mix. Add onion-coconut paste and garam masala powder and adjust salt.

Step 5

Add kokum juice. Mix, cover and let it cook on low heat till it thickens. 

Step 6

Serve hot with pav. 

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.