Andhra · Main
Chinta chiguru pappu
Tender tamarind leaf with toor dal
- Energy
- 234 kcal
- Protein
- 12.9 g
- Fibre
- 9.65 g
- Time
- 40 min
Per serving, 101 g.1 Good for lunch or dinner.
One serving gives you
- 30%of the day’s folate
- 12%of the day’s zinc
- 11%of the day’s iron
- 39%of the day’s fibre
Nutrition facts
One serving, 101 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy234 kcal13%
Carbohydrates
- Carbohydrate30.6 g11%
- Fibre9.65 g39%
- Soluble fibre1.9 g
Fats
- Fat5.95 g12%
- Saturated fat limit1.05 g5% of limit
- Monounsaturated fat2.6 g
- Polyunsaturated fat1.75 g
- Omega-61.59 g20%
- Omega-30.15 g16%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.9 g26%
- Histidine376 mg63%
- Isoleucine460 mg38%
- Leucine908 mg39%
- Lysine746 mg69%
- Methionine + cystine215 mg36%
- Phenylalanine + tyrosine1,348 mg160%
- Threonine458 mg109%
- Tryptophan112 mg53%
- Valine595 mg76%
Vitamins
- Vitamin A19.2 µg2%
- Vitamin B10.21 mg15%
- Vitamin B20.08 mg4%
- Vitamin B31.2 mg11%
- Vitamin B50.77 mg15%
- Vitamin B60.18 mg9%
- BiotinNot in the source data
- Folate65.4 µg30%
- Vitamin B120 µg0%
- Vitamin C11.3 mg17%
- Vitamin D0 µg0%
- Vitamin E1.19 mg16%
- Vitamin K128 µg233%
Minerals
- Calcium73.6 mg7%
- ChromiumNot in the source data
- Copper0.65 mg38%
- IodineNot in the source data
- Iron3.33 mg11%
- Magnesium74.5 mg20%
- Manganese0.9 mg22%
- MolybdenumNot in the source data
- Phosphorus194 mg19%
- Potassium773 mg22%
- Selenium8.51 µg21%
- Sodium limit325 mg16% of limit
- Zinc1.57 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Red gram, dal kandi pappu45 g
- Tamarind leaves, tender chinta chiguru40.5 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 mirapakaya1.4 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 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 tender tamarind leaves in plenty of water, discard tough stems and chop.
- 3
Cook the leaves with the turmeric, slit green chilli 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.