kadala

Kadala is a term used in Malayalam and parts of Tamil Nadu to refer to black chickpeas, also known as kala chana. The legume is smaller and darker than the lighter desi chickpeas and is valued for its sturdy texture and earthy flavor. In Kerala and surrounding regions, kadala is a staple in curries and snacks.

Two main varieties are used: dried kadala and canned kadala. Dried kadala require soaking and longer cooking to become tender, while canned products are ready to eat after draining. Kadala are commonly used in dishes such as kadala curry, a spiced coconut-based gravy that is traditionally served with appam, puttu, or idiyappam, and occasionally with rice.

Preparation typically involves soaking the beans overnight, then simmering with aromatics such as onions, garlic, ginger, curry leaves, and spices, sometimes finished with coconut or coconut milk. Recipes vary by region and family tradition.

Nutrition and use: Kadala are high in protein and dietary fiber and provide minerals such as iron and phosphorus. They are a valued protein source in vegetarian diets and form a common ingredient in South Indian cooking.