Andhra · Main
Gummadikaya pappu
Pumpkin with toor dal
- Energy
- 240 kcal
- Protein
- 11.5 g
- Fibre
- 8.07 g
- Time
- 40 min
Per serving, 173 g.1 Good for lunch or dinner.
One serving gives you
- 27%of the day’s folate
- 10%of the day’s zinc
- 32%of the day’s fibre
- 25%of the day’s potassium
Nutrition facts
One serving, 173 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy240 kcal14%
Carbohydrates
- Carbohydrate33.4 g12%
- Fibre8.07 g32%
- Soluble fibre2.6 g
Fats
- Fat5.88 g12%
- Saturated fat limit1.02 g5% of limit
- Monounsaturated fat2.6 g
- Polyunsaturated fat1.67 g
- Omega-61.58 g20%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein11.5 g23%
- Histidine341 mg57%
- Isoleucine406 mg34%
- Leucine751 mg32%
- Lysine666 mg62%
- Methionine + cystine185 mg31%
- Phenylalanine + tyrosine1,213 mg144%
- Threonine383 mg91%
- Tryptophan84.7 mg40%
- Valine517 mg66%
Vitamins
- Vitamin A29.1 µg3%
- Vitamin B10.2 mg14%
- Vitamin B20.09 mg5%
- Vitamin B31.32 mg12%
- Vitamin B50.84 mg17%
- Vitamin B60.2 mg11%
- BiotinNot in the source data
- Folate59.6 µg27%
- Vitamin B120 µg0%
- Vitamin C10.8 mg17%
- Vitamin D0 µg0%
- Vitamin E1.51 mg20%
- Vitamin K116 µg211%
Minerals
- Calcium76.5 mg8%
- ChromiumNot in the source data
- Copper0.5 mg29%
- IodineNot in the source data
- Iron2.89 mg10%
- Magnesium70.3 mg19%
- Manganese0.72 mg18%
- MolybdenumNot in the source data
- Phosphorus185 mg19%
- Potassium873 mg25%
- Selenium7.85 µg20%
- Sodium limit330 mg17% of limit
- Zinc1.33 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu45 g
- Pumpkin, orange, round gummadikaya109 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 pumpkin and cut into cubes.
- 3
Cook the pumpkin 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.