Andhra · Curry
Carrot pesarapappu kura
Carrot with moong dal
- Energy
- 194 kcal
- Protein
- 8.12 g
- Fibre
- 8.95 g
- Time
- 25 min
Per serving, 176 g.1 Good for lunch or dinner.
One serving gives you
- 75%of the day’s vitamin A
- 21%of the day’s folate
- 36%of the day’s fibre
- 19%of the day’s potassium
Nutrition facts
One serving, 176 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy194 kcal11%
Carbohydrates
- Carbohydrate22.8 g8%
- Fibre8.95 g36%
- Soluble fibre2.41 g
Fats
- Fat7.04 g14%
- Saturated fat limit1.22 g6% of limit
- Monounsaturated fat3.11 g
- Polyunsaturated fat2.09 g
- Omega-61.97 g25%
- Omega-30.11 g12%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein8.12 g16%
- Histidine190 mg32%
- Isoleucine318 mg27%
- Leucine585 mg25%
- Lysine450 mg42%
- Methionine + cystine132 mg22%
- Phenylalanine + tyrosine668 mg80%
- Threonine278 mg66%
- Tryptophan96.3 mg46%
- Valine400 mg51%
Vitamins
- Vitamin A628 µg75%
- Vitamin B10.12 mg9%
- Vitamin B20.07 mg4%
- Vitamin B30.77 mg7%
- Vitamin B50.9 mg18%
- Vitamin B60.2 mg10%
- BiotinNot in the source data
- Folate46.4 µg21%
- Vitamin B120 µg0%
- Vitamin C9.96 mg15%
- Vitamin D0 µg0%
- Vitamin E1.25 mg17%
- Vitamin K31 µg56%
Minerals
- Calcium72.5 mg7%
- ChromiumNot in the source data
- Copper0.33 mg19%
- IodineNot in the source data
- Iron2.31 mg8%
- Magnesium67 mg18%
- Manganese0.71 mg18%
- MolybdenumNot in the source data
- Phosphorus171 mg17%
- Potassium673 mg19%
- Selenium14 µg35%
- Sodium limit262 mg13% of limit
- Zinc1.07 mg8%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Carrot, orange122 g
- Green gram, dal pesara pappu22.5 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 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
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Onion, big ullipaya15 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Peel and dice carrot.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Soak 22 g moong dal for 20 minutes and drain. Add it with the carrot, green chilli, turmeric, salt and 2–3 tablespoons of water. Cover and cook on low heat until both are tender but the dal keeps its shape.