Andhra · Main
Avisaku pappu
Agathi leaf with toor dal
- Energy
- 243 kcal
- Protein
- 13.8 g
- Fibre
- 8.76 g
- Time
- 40 min
Per serving, 104 g.1 Good for lunch or dinner.
One serving gives you
- 50%of the day’s vitamin A
- 42%of the day’s calcium
- 34%of the day’s folate
- 15%of the day’s iron
Nutrition facts
One serving, 104 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy243 kcal14%
Carbohydrates
- Carbohydrate31.1 g11%
- Fibre8.76 g35%
- Soluble fibre2.43 g
Fats
- Fat6.25 g13%
- Saturated fat limit1.17 g6% of limit
- Monounsaturated fat2.6 g
- Polyunsaturated fat1.82 g
- Omega-61.59 g20%
- Omega-30.22 g23%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein13.8 g27%
- Histidine403 mg67%
- Isoleucine451 mg38%
- Leucine948 mg41%
- Lysine884 mg82%
- Methionine + cystine238 mg40%
- Phenylalanine + tyrosine1,460 mg174%
- Threonine522 mg124%
- Tryptophan135 mg64%
- Valine655 mg84%
Vitamins
- Vitamin A416 µg50%
- Vitamin B10.27 mg19%
- Vitamin B20.19 mg10%
- Vitamin B31.35 mg12%
- Vitamin B50.86 mg17%
- Vitamin B60.21 mg11%
- BiotinNot in the source data
- Folate73.7 µg34%
- Vitamin B120 µg0%
- Vitamin C37.7 mg58%
- Vitamin D0 µg0%
- Vitamin E1.57 mg21%
- Vitamin K134 µg244%
Minerals
- Calcium416 mg42%
- ChromiumNot in the source data
- Copper0.54 mg32%
- IodineNot in the source data
- Iron4.26 mg15%
- Magnesium98 mg26%
- Manganese1.15 mg29%
- MolybdenumNot in the source data
- Phosphorus182 mg18%
- Potassium870 mg25%
- Selenium19.9 µg50%
- Sodium limit327 mg16% of limit
- Zinc1.42 mg11%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu45 g
- Agathi leaves avisaku40.5 g
- Groundnut oil palli nune4.5 g
- Turmeric powder pasupu0.3 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Garlic, big clove vellulli3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya0.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Tamarind, pulp chintapandu4 g
- Iodized salt (table salt) uppu0.8 g
Method
About 40 minutes.
- 1
Rinse 45 g toor dal and cook it with 3 parts water until very soft; pressure-cook for 3–4 whistles (about 35 minutes in a covered pan). Mash well.
- 2
Wash agathi leaves in plenty of water, discard tough stems and chop.
- 3
Cook the leaves with the turmeric, slit green chilli, the strained water of 4 g tamarind soaked in warm water and a splash of water until tender, about 5 minutes. Stir in the mashed dal and simmer for 5 minutes, adding hot water for a pourable pappu.
- 4
Heat 4.5 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida with the crushed garlic; stir until fragrant. Pour this taalimpu over the pappu and add salt to taste.