Andhra · Main
Cabbage pesarapappu
Cabbage with moong dal
- Energy
- 230 kcal
- Protein
- 13.1 g
- Fibre
- 8.66 g
- Time
- 30 min
Per serving, 199 g.1 Good for lunch or dinner.
One serving gives you
- 33%of the day’s folate
- 10%of the day’s zinc
- 57%of the day’s vitamin C
- 35%of the day’s fibre
Nutrition facts
One serving, 199 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy230 kcal13%
Carbohydrates
- Carbohydrate29.5 g10%
- Fibre8.66 g35%
- Soluble fibre1.94 g
Fats
- Fat5.91 g12%
- Saturated fat limit1.04 g5% of limit
- Monounsaturated fat2.61 g
- Polyunsaturated fat1.72 g
- Omega-61.55 g20%
- Omega-30.16 g17%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein13.1 g26%
- Histidine314 mg52%
- Isoleucine518 mg43%
- Leucine976 mg42%
- Lysine735 mg68%
- Methionine + cystine209 mg35%
- Phenylalanine + tyrosine1,121 mg133%
- Threonine447 mg106%
- Tryptophan155 mg74%
- Valine666 mg85%
Vitamins
- Vitamin A42.4 µg5%
- Vitamin B10.17 mg12%
- Vitamin B20.12 mg6%
- Vitamin B31.18 mg11%
- Vitamin B51.14 mg23%
- Vitamin B60.26 mg14%
- BiotinNot in the source data
- Folate72.5 µg33%
- Vitamin B120 µg0%
- Vitamin C36.9 mg57%
- Vitamin D0 µg0%
- Vitamin E1.03 mg14%
- Vitamin K129 µg235%
Minerals
- Calcium89.7 mg9%
- ChromiumNot in the source data
- Copper0.41 mg24%
- IodineNot in the source data
- Iron2.61 mg9%
- Magnesium92.7 mg25%
- Manganese0.8 mg20%
- MolybdenumNot in the source data
- Phosphorus231 mg23%
- Potassium835 mg24%
- Selenium24.5 µg61%
- Sodium limit335 mg17% of limit
- Zinc1.34 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Green gram, dal pesara 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 30 minutes.
- 1
Rinse 45 g moong dal and cook it with 3 parts water until very soft; simmer for 15–20 minutes. 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.