Kala Vatana Usal/Kala Vatanyachi Usal/Black Peas Curry

One of my most favourite dish is this Kala Vatana Usal / black peas curry with handbreads/rice bhakri ..It goes well with steamed rice too but i feel Its best eaten with rice bhakri or chapati I personally like it to be semi dry .I have added tender /wet cashews too and it tasted even more yumm..The peas are soaked then boiled with salt and water and then cooked in a roasted coocnut masala ..I mostly have these pulses on meatless days and e

Ingredients:
1 cup dried black peas /kala vatana
1/2 cup dry coconut grated
1 big/2 med  onion roughly chopped
1 tsp cumin seeds
1 tsp goda masala/garam masala
1 tsp chilli powder/mutton /malvani masala
8-10 tender cashews soaked in water for 15 min (optional)
oil
salt

Method:

• Soak dried peas overnight add about 3-4 cups water ,salt and pressure cook for 3-4 whistles
• In a pan dry roast the coconut and cumin till the coconut turns golden brown.
• Remove the coconut add chopped onion and roast adding 1/2 tsp oil till onions turn brown.
• Switch off the flame and let  it cool for 5-7 mins then grind together with coconut adding little water to a fine smooth paste.
• Heat about 1 tsp oil in a vessel add the ground masala and malvani masala and saute well till all mixed
• Add goda masala and the soaked wet cashews if using and boiled peas with the water left from boiled peas.
• Add salt if needed and if you want gravy you could put off the flame and serve, if you want it dry then Bring it to a nice boil and simmer for 4-5  min 
• Switch off the flame and serve with chapati/rice bhakri/rice/bread.