How to Make Black Kadala 15 Grams (Traditional & Healthy Version)
Black Kadala, also known as Kala Chana, is a beloved legume-based dish from South India, especially Kerala. Traditionally served with puttu or rice during lunch, Black Kadala curry is a staple in many Malayali homes and is cherished for its earthy flavor, rich aroma, and satisfying texture. The term '15 Grams' refers to a portion size, making it an excellent choice for those tracking calories and macronutrients. The dish features black chickpeas (kadala), slow-cooked with fragrant Indian spices like mustard seeds, curry leaves, and coconut. It is both protein-rich and fiber-dense, making it highly satiating without being heavy. Black Kadala is often prepared during Onam and Vishu festivals, symbolizing abundance and health. Its robust, comforting taste, combined with the health benefits of legumes, makes it a popular choice for vegetarians across India. Whether eaten with steamed rice, chapati, or as a protein boost in lunch thalis, Black Kadala is a nutritious and flavorful addition to any Indian meal.
Ingredients
- 1/4 cup (soaked overnight) Black Kadala (Kala Chana) (black chickpeas)
- 1 small, finely chopped Onion (pyaz)
- 1 small, chopped Tomato (tamatar)
- 1/2 inch, grated Ginger (adrak)
- 2 cloves, minced Garlic (lahsun)
- 6-8 Curry Leaves (kadi patta)
- 1/4 tsp Mustard Seeds (rai)
- 1 tbsp Coconut, grated (nariyal)
- 1/4 tsp Turmeric Powder (haldi)
- 1/4 tsp Red Chili Powder (lal mirch)
- 1/2 tsp Coriander Powder (dhaniya)
- to taste Salt
- 1 tsp Oil (preferably coconut oil)
Step-by-step instructions
Step 1 · Rinse and soak black kadala (kala chana) overnight or for at least ...
Rinse and soak black kadala (kala chana) overnight or for at least 8 hours. Drain and set aside.
Step 2 · In a pressure cooker
In a pressure cooker, add soaked kadala, enough water to cover, and a pinch of salt. Cook for 3-4 whistles or until kadala is soft.
Step 3 · Heat oil in a kadhai or pan
Heat oil in a kadhai or pan. Add mustard seeds and let them splutter. Add curry leaves, chopped onion, ginger, and garlic. Sauté until onions turn golden.
Step 4 · Add chopped tomato
Add chopped tomato, turmeric, red chili, and coriander powder. Cook until tomatoes turn soft and spices are fragrant.
Step 5 · Add cooked kadala along with water
Add cooked kadala along with water, adjust salt. Simmer for 5 minutes to let flavors blend.
Step 6 · Add grated coconut (if using) and mix well
Add grated coconut (if using) and mix well. Cook for 2 more minutes.
Step 7 · Garnish with fresh curry leaves and serve hot with rice
Garnish with fresh curry leaves and serve hot with rice, puttu, or chapati.
Why this recipe is healthy
This Black Kadala recipe is naturally low in calories and high in protein, making it ideal for weight management and muscle maintenance. Its low glycemic index ensures sustained energy without sharp spikes in blood sugar, making it a smart choice for diabetics. Packed with antioxidants, vitamins, and minerals, it supports overall wellness and immunity, all while being delicious and satisfying.
A note on tradition
Black Kadala is a traditional dish from Kerala, often served as part of the famous Kerala Sadhya during festivals like Onam and Vishu. It holds a special place in the state’s cuisine for its wholesome nature and compatibility with puttu, a steamed rice flour cake. While popular across South India, each region adds its own twist, such as tempering styles or coconut usage. It is typically enjoyed as a wholesome lunch for both everyday meals and festive occasions.