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
- 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)
Step-by-step instructions
Step 1 · Rinse and soak black chana overnight or for at least 6 hours
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).
Step 2 · Heat oil in a tawa or kadhai
Heat oil in a tawa or kadhai. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds.
Step 3 · Add finely chopped onion and green chilli
Add finely chopped onion and green chilli. Sauté until onions turn translucent.
Step 4 · Mix in tomatoes and cook until soft
Mix in tomatoes and cook until soft. Add turmeric, red chilli powder, and garam masala. Stir well.
Step 5 · Add cooked black chana and salt
Add cooked black chana and salt. Toss to coat evenly with the masala. Cook for 5 minutes, stirring occasionally.
Step 6 · Turn off heat and add lemon juice for tanginess
Turn off heat and add lemon juice for tanginess. Mix gently. Serve warm or at room temperature.
Step 7 · Optional: Garnish with freshly chopped coriander or grated coconut ...
Optional: Garnish with freshly chopped coriander or grated coconut for extra flavor.
Why this recipe 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.
A note on tradition
Masala Kadala is a staple in Kerala, especially during Onam and Vishu celebrations. It is commonly prepared as part of sadya (festival feast) or served as a lunch side dish. Its popularity has spread to Tamil Nadu and Karnataka, where regional variations include coconut garnishing and different spice blends. Traditionally, it is enjoyed with rice or chapati, reflecting its deep roots in South Indian culinary traditions.