Andhra · Main
Menthikura pappu
Fenugreek leaf with toor dal
- Energy
- 229 kcal
- Protein
- 12.8 g
- Fibre
- 8.42 g
- Time
- 40 min
Per serving, 154 g.1 Good for lunch or dinner.
One serving gives you
- 52%of the day’s vitamin A
- 33%of the day’s folate
- 20%of the day’s calcium
- 18%of the day’s iron
Nutrition facts
One serving, 154 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy229 kcal13%
Carbohydrates
- Carbohydrate28.6 g10%
- Fibre8.42 g34%
- Soluble fibre2.36 g
Fats
- Fat6.33 g13%
- Saturated fat limit1.11 g6% of limit
- Monounsaturated fat2.61 g
- Polyunsaturated fat1.92 g
- Omega-61.66 g21%
- Omega-30.26 g27%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.8 g25%
- Histidine375 mg63%
- Isoleucine455 mg38%
- Leucine862 mg37%
- Lysine756 mg70%
- Methionine + cystine214 mg36%
- Phenylalanine + tyrosine1,337 mg159%
- Threonine451 mg107%
- Tryptophan98.6 mg47%
- Valine593 mg76%
Vitamins
- Vitamin A436 µg52%
- Vitamin B10.23 mg16%
- Vitamin B20.18 mg10%
- Vitamin B31.4 mg13%
- Vitamin B50.98 mg20%
- Vitamin B60.35 mg18%
- BiotinNot in the source data
- Folate73 µg33%
- Vitamin B120 µg0%
- Vitamin C35.7 mg55%
- Vitamin D0 µg0%
- Vitamin E1.16 mg15%
- Vitamin K263 µg478%
Minerals
- Calcium198 mg20%
- ChromiumNot in the source data
- Copper0.54 mg32%
- IodineNot in the source data
- Iron5.32 mg18%
- Magnesium95.4 mg26%
- Manganese1.11 mg28%
- MolybdenumNot in the source data
- Phosphorus192 mg19%
- Potassium771 mg22%
- Selenium8.06 µg20%
- Sodium limit348 mg17% of limit
- Zinc1.52 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu45 g
- Fenugreek leaves menthikura54 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
- Tomato, ripe, local40 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 fenugreek leaves in plenty of water, discard tough stems and chop.
- 3
Cook the leaves with the turmeric, slit green chilli, 40 g chopped tomato 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.