Andhra · Main
Chukka kura pappu
Sorrel leaf with toor dal
- Energy
- 218 kcal
- Protein
- 11.7 g
- Fibre
- 6.04 g
- Time
- 40 min
Per serving, 137 g.1 Good for lunch or dinner.
One serving gives you
- 28%of the day’s folate
- 21%of the day’s vitamin A
- 17%of the day’s iron
- 15%of the day’s calcium
Nutrition facts
One serving, 137 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy218 kcal12%
Carbohydrates
- Carbohydrate28.1 g10%
- Fibre6.04 g24%
- Soluble fibre1.58 g
Fats
- Fat5.95 g12%
- Saturated fat limit1.02 g5% of limit
- Monounsaturated fat2.59 g
- Polyunsaturated fat1.75 g15%
- Omega-61.57 g20%
- Omega-30.17 g17%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein11.7 g23%
- Histidine358 mg60%
- Isoleucine401 mg33%
- Leucine781 mg33%
- Lysine687 mg38%
- Methionine + cystine186 mg21%
- Phenylalanine + tyrosine1,262 mg84%
- Threonine402 mg45%
- Tryptophan92.1 mg38%
- Valine506 mg32%
Vitamins
- Vitamin A180 µg21%
- Vitamin B10.18 mg13%
- Vitamin B20.16 mg9%
- Vitamin B31.08 mg10%
- Vitamin B50.83 mg17%
- Vitamin B60.18 mg10%
- BiotinNot in the source data
- Folate60.8 µg28%
- Vitamin B120 µg0%
- Vitamin C32.2 mg50%
- Vitamin D0 µg0%
- Vitamin E1.25 mg17%
- Vitamin K122 µg222%
Minerals
- Calcium147 mg15%
- ChromiumNot in the source data
- Copper0.61 mg36%
- IodineNot in the source data
- Iron4.96 mg17%
- Magnesium92.8 mg25%
- Manganese1.26 mg32%
- MolybdenumNot in the source data
- Phosphorus181 mg18%
- Potassium826 mg24%
- Selenium11.5 µg29%
- Sodium limit335 mg17% of limit
- Zinc1.54 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Red gram, dal kandi pappu45 g
- Rumex leaves chukka kura77 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
- 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 77 g sorrel 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.