Andhra · Main
Dosakaya pappu
Yellow cucumber with toor dal
- Energy
- 237 kcal
- Protein
- 11.7 g
- Fibre
- 8.06 g
- Time
- 40 min
Per serving, 177 g.1 Good for lunch or dinner.
One serving gives you
- 25%of the day’s folate
- 11%of the day’s zinc
- 10%of the day’s iron
- 32%of the day’s fibre
Nutrition facts
One serving, 177 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy237 kcal13%
Carbohydrates
- Carbohydrate32.4 g11%
- Fibre8.06 g32%
- Soluble fibre2.15 g
Fats
- Fat5.97 g12%
- Saturated fat limit1.05 g5% of limit
- Monounsaturated fat2.59 g
- Polyunsaturated fat1.68 g
- Omega-61.59 g20%
- Omega-30.08 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein11.7 g23%
- Histidine345 mg57%
- Isoleucine413 mg34%
- Leucine773 mg33%
- Lysine674 mg62%
- Methionine + cystine186 mg31%
- Phenylalanine + tyrosine1,225 mg146%
- Threonine388 mg92%
- Tryptophan83.4 mg40%
- Valine529 mg68%
Vitamins
- Vitamin A12.8 µg2%
- Vitamin B10.19 mg14%
- Vitamin B20.07 mg4%
- Vitamin B31.28 mg12%
- Vitamin B51.03 mg21%
- Vitamin B60.16 mg9%
- BiotinNot in the source data
- Folate55.3 µg25%
- Vitamin B120 µg0%
- Vitamin C9.36 mg14%
- Vitamin D0 µg0%
- Vitamin E0.88 mg12%
- Vitamin K33.5 µg61%
Minerals
- Calcium76.2 mg8%
- ChromiumNot in the source data
- Copper0.48 mg28%
- IodineNot in the source data
- Iron3.01 mg10%
- Magnesium81.9 mg22%
- Manganese0.73 mg18%
- MolybdenumNot in the source data
- Phosphorus187 mg19%
- Potassium806 mg23%
- Selenium7.61 µg19%
- Sodium limit329 mg16% of limit
- Zinc1.39 mg11%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu45 g
- Cucumber, orange, round dosakaya113 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
- Tamarind, pulp chintapandu4 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
Peel yellow cucumber, taste a piece and discard it if bitter, remove seeds and dice.
- 3
Cook the yellow cucumber with the turmeric, slit green chilli, the strained water of 4 g tamarind soaked in warm water 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.