Masala Kadala 25 Grams
Lunch • India
How to Make Masala Kadala 25 Grams (Traditional & Healthy Version)
Masala Kadala, also known as spicy roasted chana or masala chana, is a cherished snack from South India, particularly Kerala, where 'kadala' means black chickpeas in Malayalam. This dish is a flavorful, protein-rich option often enjoyed during lunch or as a crunchy snack. The blend of roasted black chana with aromatic Indian spices like garam masala, chilli powder, and turmeric creates a savory treat that's both satisfying and good for you. Traditionally, Masala Kadala is served during festive occasions like Vishu and Onam, but its appeal has spread across India, making it a popular choice for a health-conscious lunch or midday snack. With its spicy, tangy, and earthy taste, Masala Kadala offers a burst of flavor that pairs well with rice, chapati, or as a standalone snack. The dish is versatile, allowing regional variations such as adding grated coconut or curry leaves for extra aroma and nutrition. Thanks to its simple preparation and wholesome ingredients, Masala Kadala fits perfectly into modern Indian diets, supporting energy and satiety in a balanced, vegetarian meal. Whether you're tracking calories for weight loss or seeking a protein-rich lunch, Masala Kadala is an ideal choice that reflects the rich culinary heritage of India.
Ingredients(for 25 grams per serving)
- 1/2 cup Black chana (kadala) (Kala chana)
- 1 small, finely chopped Onion (Pyaaz)
- 1 small, finely chopped Tomato (Tamatar)
- 1, finely chopped Green chilli (Hari mirch)
- 1/2 tsp Garam masala (Local spice blend)
- 1/4 tsp Red chilli powder (Lal mirch)
- 1/4 tsp Turmeric powder (Haldi)
- 1/2 tsp Mustard seeds (Rai)
- 8-10 Curry leaves (Kadi patta)
- to taste Salt (Namak)
- 1 tsp Cooking oil (Any cold-pressed oil)
- 1 tsp Lemon juice (Nimbu ras) - optional
Instructions
- 1
Rinse and soak black chana overnight or for at least 6 hours. Drain and pressure cook with a pinch of salt until soft (about 4 whistles).
10 minutes
Soaking reduces cooking time and improves digestibility.
- 2
Heat oil in a tawa or kadhai. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
2 minutes
Use cold-pressed oil for a healthier option.
- 3
Add finely chopped onion and green chilli. Sauté until onions turn translucent.
3 minutes
Cook onions on medium flame to avoid burning.
- 4
Mix in tomatoes and cook until soft. Add turmeric, red chilli powder, and garam masala. Stir well.
5 minutes
Fresh tomatoes enhance taste and nutrition.
Why This Dish is Healthy
This dish is naturally low in fat, high in protein, and packed with fiber, which promotes satiety and supports weight management. The use of kala chana helps stabilize blood sugar levels, making it ideal for diabetic diets. Masala Kadala is free from processed ingredients, ensuring a wholesome meal that fits well into vegetarian and vegan meal plans. Its nutrient density makes it a smart choice for lunch or as a nutritious snack.
Masala Kadala is an excellent source of plant-based protein, dietary fiber, and complex carbohydrates. Black chana is rich in iron, magnesium, and B vitamins, supporting energy, digestion, and overall metabolic health. The addition of onions, tomatoes, and spices provides antioxidants, vitamin C, and anti-inflammatory compounds. Using minimal oil and fresh ingredients keeps the calorie count low, making this dish suitable for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Use freshly ground garam masala for maximum aroma.
- 💡Tip 2: Pressure cook chana well for soft texture.
- 💡Tip 3: Add grated coconut for authentic Kerala flavor.
Storage & Serving
Store Masala Kadala in an airtight container in the refrigerator for up to 3 days. Reheat on tawa or microwave before serving. Avoid freezing to preserve texture and flavor.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
