Andhra · Main
Cabbage pappu
Cabbage with toor dal
- Energy
- 232 kcal
- Protein
- 12.2 g
- Fibre
- 8.52 g
- Time
- 40 min
Per serving, 199 g.1 Good for lunch or dinner.
One serving gives you
- 35%of the day’s folate
- 11%of the day’s zinc
- 10%of the day’s calcium
- 57%of the day’s vitamin C
Nutrition facts
One serving, 199 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy232 kcal13%
Carbohydrates
- Carbohydrate30.7 g11%
- Fibre8.52 g34%
- Soluble fibre2.29 g
Fats
- Fat6.01 g12%
- Saturated fat limit1.05 g5% of limit
- Monounsaturated fat2.63 g
- Polyunsaturated fat1.77 g
- Omega-61.65 g21%
- Omega-30.12 g12%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.2 g24%
- Histidine348 mg58%
- Isoleucine414 mg35%
- Leucine784 mg34%
- Lysine682 mg63%
- Methionine + cystine200 mg33%
- Phenylalanine + tyrosine1,220 mg145%
- Threonine404 mg96%
- Tryptophan91.5 mg44%
- Valine534 mg68%
Vitamins
- Vitamin A42.6 µg5%
- Vitamin B10.2 mg14%
- Vitamin B20.12 mg6%
- Vitamin B31.27 mg12%
- Vitamin B50.96 mg19%
- Vitamin B60.28 mg15%
- BiotinNot in the source data
- Folate77.1 µg35%
- Vitamin B120 µg0%
- Vitamin C36.9 mg57%
- Vitamin D0 µg0%
- Vitamin E1.01 mg13%
- Vitamin K144 µg262%
Minerals
- Calcium101 mg10%
- ChromiumNot in the source data
- Copper0.47 mg28%
- IodineNot in the source data
- Iron2.6 mg9%
- Magnesium79 mg21%
- Manganese0.86 mg22%
- MolybdenumNot in the source data
- Phosphorus194 mg19%
- Potassium880 mg25%
- Selenium8.44 µg21%
- Sodium limit338 mg17% of limit
- Zinc1.39 mg11%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu45 g
- Cabbage, green99.5 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
- Tomato, ripe, local40 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
Finely shred cabbage.
- 3
Cook the cabbage with the turmeric, slit green chilli, 40 g chopped tomato and a splash of water until tender, about 10 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.