Rinse and soak the dry black peas overnight in enough water.
Pressure cook the peas till they are completely cooked.
Reserve two cups of the peas stock.
making kala vatana amti:
Heat oil in a frying pan.
Fry the cloves, black pepper and coriander till they splutter and become aromatic.
Add the grated coconut and saute till the coconut gets browned.
Take care not to burn the coconut.
Keep on stirring while sauting the coconut to ensure even browning.
Let this mixture cool. Add this mixture along with 1/2 tbsp of the cooked black peas in a grinder.
Add 1/2 or 3/4 cup water and grind to a smooth paste.
In the same pressure cooker or in another pan, mix the peas, the coconut paste, the 2 cups of reserved stock, chopped tomatoes, red chili powder, turmeric powder, garam masala powder, salt and keep to simmer on a medium to high flame.
When the curry comes to a boil, then lower the flame and simmer for 15-18 minutes till all the flavors are well blended in the curry.
If the kala vatana curry looks dry then you can add some water while simmering.
Now heat oil in a small frying pan.
Add the mustard seed and when they almost finish up making the popping sound, immediately pour the tempering in the curry.
Switch off the fire and cover the curry pan or pot with a lid. While serving garnish with coriander leaves.
Serve the kala vatana amti with steamed rice, rice pooris or rice bhakris as a naivdeya or bhog to lord ganesha.