Last Updated : May 25,2018
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Kala vatna, also known as black peas are dark green black coloured dried peas which are small, round and looks like black coloured pearls. When you want to enjoy a starchier, hardier flavoured legume, kala vataana are the perfect choice as they are available any time of the year. Although they belong to the same family as beans and lentils, they are usually distinguished as a separate group because of the ways in which they are prepared. Dried peas are produced by harvesting the peapods when they are fully mature and then drying them. Once they are dried and the skins removed, they split naturally.
Soaked kala vatana
To soak kala vatana, first wash them thoroughly, check for any stones and then soak in warm water for 6 to 8 hours. Drain and use as per the recipe requirement.
How to Select
Kala vatana are generally available in prepackaged containers as well as bulk bins. Regardless of packaging, check the peas as best as possible to ensure that they are not cracked and that they are free of debris.
Use kala vatna to make some authentic recipes like usal or dhal, the classic Indian dish.
Kala Vatna soup, whether homemade or from a container, is a delicious way to enjoy this nutritious legume.
How to Store
Kala vatana will keep for several months if stored in an airtight container in a cool, dry, dark place. If you need to store them for longer, you can keep them in the refrigerator.
• Kala Vatana, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber.
• Kala vatana also provide good to excellent amounts of four important minerals, two B-vitamins, and protein--all with virtually no fat.
• They are a good source of potassium, which may decrease the growth and development of blood vessel plaques and is also good for lowering high blood pressure
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