Kalya Vatanyachi Ussal

Black peas or mattar is mostly eaten by maharashtrians and people from the Maharashtra - Goa border, Sawantwadi .Its a small bead like pulse, which when sprouted is delicious cooked in an onion coconut gravy on its own , or combined with vegetables like Ridge gourd,snake gourd,cluster beans.The kala vatana ussal or Amti ( it has a thinner gravy) is a part of a special combo on Diwali breakfast in our home. Phodniche Pohe( The popular Poha), Dadpe Pohe ( an uncooked dish made with the thinner variety of Poha), Dahi Pohe Poha soaked in yoghurt and seasoned), Gul Pohe( Poha with dessicated coconut and jaggery) and Rasatle Pohe ( poha soaked in coconut milk) all this with the Kaka vatana ussal. Another special occasion it made an appearence at is during Ganesh Chaturthi. The day before Ganesh Chaturthi is Hartalika, a day when married women fast for the wellbeing of their husbands.They fast all day and night, usually staying awake all night. The next day the fast is broken after Ganpati idol has been installed and worshipped. Then follows a feast of Kalya Vatanyachi ussal and Ukadiche Modak ( Steamed rice dumplings , stuffed with a coconut- jaggery filling).
Here's the recipe for Kalya vatanyachi Ussal

2 cups of black peas, sprouted.
1 tsp jeera
1 tsp rai
1 onion, diced
5-6 fresh curry leaves
Onion-Coconut Masala paste or 2 tsp garam masala & 2 tsp kashmiri chilli powder mixed with 1/4th cup water
1/2 tsp turmeric
1 tsp tamarind paste
2 tsp jaggery ( gud)
salt to taste
3 tbsp oil
Method:
 Heat oil and saute the cumin seeds, mustard seeds, curry leaves and onions. Add the sprouts, turmeric, masala paste and salt and saute for a couple of minutes.Add the tamarind and jaggery. Add 5-6 cups of water (or enough to make a curry of your desired consistency) and bring the curry to a boil.Cook under pressure for 6 whistles .Taste and adjust the seasoning for the balance of salt, sweet and sour flavors.Garnish with dessicated coconut and green coriander leaves.