How to Make Masala Kadala (Traditional & Healthy Version)
Masala Kadala is a quintessential South Indian lunch dish, especially popular in Kerala and Tamil Nadu. This protein-rich curry is made from ‘kadala’ (black chickpeas), simmered in a fragrant blend of spices and coconut. Its roots lie in traditional Kerala cuisine, where it is often served with puttu, appam, or rice, making it a staple during festivals like Onam and Vishu. The dish’s hearty texture and robust flavor profile make it a comforting meal, celebrated across homes and restaurants for its satisfying taste and wholesome ingredients. Masala Kadala is renowned not only for its deliciousness but also for its balanced nutrition. The use of black chickpeas (‘kala chana’) provides plant-based protein and dietary fiber, making this curry a smart choice for vegetarians and health-conscious eaters. The aromatic masala, featuring freshly ground coconut, mustard seeds, curry leaves, and regional spices, delivers a unique South Indian taste that’s earthy, spicy, and slightly tangy. With minimal oil and natural ingredients, Masala Kadala fits perfectly into a calorie-conscious Indian lunch menu. Enjoying Masala Kadala is a celebration of South Indian culinary heritage, where food is both nourishing and flavorful. Whether served during festivals or as a weekday lunch, it brings together the rich traditions of Kerala and Tamil Nadu, offering an authentic taste experience that’s deeply rooted in India’s regional cuisine.
Ingredients
- 1 cup Kala Chana (Black Chickpeas) (Kadala in Malayalam)
- 1/4 cup Coconut (Freshly grated)
- 1 medium Onion (Finely chopped)
- 1 small Tomato (Chopped)
- 1 inch Ginger (Adrak, finely chopped)
- 3 cloves Garlic (Lahsun, minced)
- 1/2 tsp Mustard Seeds (Sarson)
- 8-10 Curry Leaves (Kadi patta)
- 1/4 tsp Turmeric Powder (Haldi)
- 1/2 tsp Red Chili Powder (Mirch)
- 1 tsp Coriander Powder (Dhania)
- 1/2 tsp Cumin Powder (Jeera)
- to taste Salt (Sendha namak preferred)
- 1 tbsp Oil (Coconut oil or sunflower)
- 2 cups Water (For boiling)
Step-by-step instructions
Step 1 · Soak kala chana overnight or for at least 6 hours
Soak kala chana overnight or for at least 6 hours. Drain and rinse well.
Step 2 · Pressure cook the soaked kala chana with 2 cups of water and a pinc...
Pressure cook the soaked kala chana with 2 cups of water and a pinch of salt for 5-6 whistles. Set aside.
Step 3 · Heat oil in a kadhai
Heat oil in a kadhai. Add mustard seeds; let them splutter. Add curry leaves, chopped onion, ginger, and garlic. Sauté till golden.
Step 4 · Add chopped tomato
Add chopped tomato, turmeric, chili powder, coriander powder, and cumin powder. Cook until tomatoes are soft and spices aromatic.
Step 5 · Add grated coconut and sauté for 2 minutes
Add grated coconut and sauté for 2 minutes. Blend this masala to a coarse paste (optional for smoother gravy).
Step 6 · Return masala to kadhai
Return masala to kadhai. Add cooked kala chana and some cooking water. Simmer on low for 7 minutes, allowing flavors to meld.
Step 7 · Check salt and spice
Check salt and spice. Garnish with fresh curry leaves. Serve hot with rice, puttu, or chapati.
Why this recipe is healthy
This dish is a healthy choice as it combines protein-rich kala chana with fiber and vitamins, keeping you full for longer and supporting muscle health. The use of minimal oil and natural spices ensures the curry is low in calories yet high in flavor. Its low glycemic index makes it suitable for diabetics and those seeking weight management.
A note on tradition
Masala Kadala holds strong regional significance in Kerala, where it is traditionally served with puttu during breakfast or lunch. It is a must-have during Onam Sadya and Vishu celebrations, symbolizing prosperity and nourishment. The dish reflects the coastal influence of Kerala, using coconut and local spices to create a hearty meal suitable for everyday consumption and festive feasts.