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.
In Indian cooking kala vatana is most commonly used to make Maharashtrian Kala vatana usal and sabzi. It is also used to make South Indian Pumpkin Kootu Curry.
How to store kala vatana, dried black peas, kala matar
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.
Health benefits of kala vatana, dried black peas, kala matar
Kala vatana has more good amount of fibre
and is also higher protein
content with virtually very less fat. Thus it is a wise choice for heart disease
, weight loss
too. Being rich in Magnesium
it further improves insulin response by lowering insulin resistance. They are a good source of potassium
, which may decrease the growth and development of blood vessel plaques and is also good for managing high blood pressure.
The good amount of iron in it helps to build hemoglobin levels. With fair amounts of calcium
, kala vatana will also aid in maintaining bone health.