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Kala Vatanyacha Sambar (Black Peas Sambar)

 Published 2020-Nov-09   Updated 2020-Nov-30

-Submitted by Trupti

(Kala Vatana Sambar, Malvani Black Peas Sambar)

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Here is the recipe for Maharastrian Kala Vatanyacha Sambar or Malvani Black Peas Sambar. Try this tasty and spicy Maharastrian style sambar with bhakri.

Recipe For Kala Vatanyacha Sambar

Preparation Time:20 minutes
Cooking Time: 40 minutes
Serves: 4


  • Black Chickpeas - 2 cups (sprouted)
  • Grated Coconut - 1 cup
  • Onions - 2
  • Garlic Cloves - 7-8
  • Tomato - 2
  • Green Chilies - 2
  • Turmeric Powder - 1/4 tsp
  • Red Chili Powder -  1/2 tsp
  • Malvani Masala - 4 tsp (any good brand)
  • Oil - 4-5 tsp
  • Cumin Seeds - 1/2 tsp
  • Black Peppercons - 1 tsp
  • Curry Leaves - 1 sprig


  1. Soak 2 cup brown chana or black peas over night and let it sprout for a day, then boil sprout chana/vatana for 4-5 whistle with1/2 salt. Once cooled roughly grind only 1/4 - 1/2 cup cooked chana in a blender without water, rest will be used in gravy.
  2. Dry roast half dry grated coconut. Burn on gas 2 medium size onions.
  3. In a iron kadai then take 1 tsp oil and fry 7-8 garlic cloves in that.  Slice out burnt onion and add to this. Also add the dry roast grated coconut. Fry all together for 2-3 minutes. Let it cool completely and then make a fine paste of it using required water.
  4. Make a purée of 2 medium sized tomatoes.
  5. Now heat a heavy bottom kadai, add 3-4 teaspoon oil. Add jeera (cumin seeds) and black peppercons and let it splutter.
  6. Add 1 string kadipatta, 2 sliced green chilies then add 4 teaspoon Malvani masala. You need to sauté masala quickly else it might burn.
  7. Next add vatan (coconut, onion garlic paste) and fry for 4-5 minutes. Add 1/2 teaspoon turmeric powder 1/2 red chilli powder and salt to taste and sauté till oil separates.
  8. Add 2 cups of hot water and bring it to a boil. Now add cooked chana (vatana) with its water and sauté for 1-2 minutes.
  9. Once it boils add 1/2 cup of ground chana to the gravy and let it boil. Lastly add tomato purée and cook till tomatoes get cooked. (You can even add kokum instead of tomato.)
  10. Switch off the gas. Sambar thickens once cooled so adjust water according. Garnish with coriander and serve with bhakri and onion.

Serving Suggestion

  • Serve this curry with bhakri along with raw onions. It can also be served with chapathi, puri or rice.

More Mharastrian Recipes

Cauliflower Sukhi Bhaji Cauliflower Sukhi Bhaji Lasanacha Bhurka Lasanacha Bhurka Kundgule (Spicy Puri) Kundgule (Spicy Puri) Shevgyachya Shenganchi Rassa Shevgyachya Shenganchi Rassa
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 Published by on and last updated on 2020-11-30.