Kalya Vatanyacha Sambar

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Recipe

Ingredients

1 cup	black peas (Kalya Vatana)
1 tablespoon	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
10-12	curry leaves
1 medium	onion, finely chopped
1 medium	tomato, finely chopped
1 teaspoon	ginger-garlic paste
1 teaspoon	turmeric powder
1 tablespoon	red chili powder
2 tablespoons	coconut, grated
1 tablespoon	coriander powder
1 teaspoon	garam masala
salt	to taste
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Wash and soak the black peas overnight or for at least 8 hours.
2. 2 Drain the soaked peas and pressure cook them with 2 cups of water until soft.
3. 3 Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
4. 4 Add the chopped onions and sauté until they turn golden brown.
5. 5 Stir in the ginger-garlic paste and sauté for another minute.
6. 6 Add the chopped tomatoes and cook until they become soft and mushy.
7. 7 Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
8. 8 Add the cooked black peas along with the water they were cooked in.
9. 9 Bring the mixture to a boil and then simmer for 10 minutes.
10. 10 Add the grated coconut and garam masala. Mix well and cook for another 5 minutes.
11. 11 Garnish with chopped coriander leaves before serving.