Andhra · Main
Batani kura
Dry peas curry
- Energy
- 252 kcal
- Protein
- 12.6 g
- Fibre
- 12.5 g
- Time
- 45 min
Per serving, 153 g.1 Good for lunch or dinner.
One serving gives you
- 24%of the day’s folate
- 14%of the day’s zinc
- 12%of the day’s iron
- 50%of the day’s fibre
Nutrition facts
One serving, 153 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy252 kcal14%
Carbohydrates
- Carbohydrate32.6 g12%
- Fibre12.5 g50%
- Soluble fibre2.07 g
Fats
- Fat7.21 g15%
- Saturated fat limit1.23 g6% of limit
- Monounsaturated fat3.26 g
- Polyunsaturated fat2.13 g
- Omega-62.03 g26%
- Omega-30.11 g11%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.6 g25%
- Histidine284 mg47%
- Isoleucine469 mg39%
- Leucine840 mg36%
- Lysine832 mg77%
- Methionine + cystine199 mg33%
- Phenylalanine + tyrosine980 mg117%
- Threonine448 mg107%
- Tryptophan111 mg53%
- Valine571 mg73%
Vitamins
- Vitamin A50.6 µg6%
- Vitamin B10.24 mg17%
- Vitamin B20.11 mg6%
- Vitamin B31.51 mg14%
- Vitamin B50.97 mg19%
- Vitamin B60.22 mg11%
- BiotinNot in the source data
- Folate53.5 µg24%
- Vitamin B120 µg0%
- Vitamin C14.6 mg22%
- Vitamin D0 µg0%
- Vitamin E1.24 mg17%
- Vitamin K31.3 µg57%
Minerals
- Calcium73.1 mg7%
- ChromiumNot in the source data
- Copper0.38 mg22%
- IodineNot in the source data
- Iron3.41 mg12%
- Magnesium80.4 mg22%
- Manganese0.96 mg24%
- MolybdenumNot in the source data
- Phosphorus197 mg20%
- Potassium628 mg18%
- Selenium27 µg68%
- Sodium limit331 mg17% of limit
- Zinc1.83 mg14%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Peas, dry endu batani52.5 g
- Groundnut oil palli nune5.5 g
- Onion, big ullipaya40 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli4 g
- Chillies, red endu mirapakaya1.5 g
- Coriander seeds dhaniyalu1.5 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Curry leaves karivepaku1 g
- Iodized salt (table salt) uppu0.8 g
Method
About 45 minutes.
- 1
Soak 52 g dry peas overnight; pressure-cook in fresh water until soft (about 25 minutes).
- 2
Heat 5.5 g groundnut oil; add the curry leaves and onion and cook until golden. Add crushed ginger and garlic, then the tomato, turmeric, chilli powder, ground coriander and salt; cook to a thick masala.
- 3
Add the cooked dry peas with a cup of its cooking water; mash a spoonful to thicken and simmer 10 minutes. Finish with coriander leaves.