Andhra · Main
Menthikura pesarapappu
Fenugreek leaf with moong dal
- Energy
- 227 kcal
- Protein
- 13.8 g
- Fibre
- 8.56 g
- Time
- 30 min
Per serving, 154 g.1 Good for lunch or dinner.
One serving gives you
- 52%of the day’s vitamin A
- 31%of the day’s folate
- 19%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
- Energy227 kcal13%
Carbohydrates
- Carbohydrate27.4 g10%
- Fibre8.56 g34%
- Soluble fibre2.02 g
Fats
- Fat6.24 g13%
- Saturated fat limit1.1 g6% of limit
- Monounsaturated fat2.59 g
- Polyunsaturated fat1.87 g
- Omega-61.56 g20%
- Omega-30.31 g31%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein13.8 g27%
- Histidine340 mg57%
- Isoleucine559 mg47%
- Leucine1,053 mg45%
- Lysine809 mg75%
- Methionine + cystine222 mg37%
- Phenylalanine + tyrosine1,238 mg147%
- Threonine493 mg117%
- Tryptophan163 mg78%
- Valine725 mg93%
Vitamins
- Vitamin A436 µg52%
- Vitamin B10.19 mg14%
- Vitamin B20.19 mg10%
- Vitamin B31.31 mg12%
- Vitamin B51.17 mg23%
- Vitamin B60.33 mg17%
- BiotinNot in the source data
- Folate68.4 µg31%
- Vitamin B120 µg0%
- Vitamin C35.7 mg55%
- Vitamin D0 µg0%
- Vitamin E1.17 mg16%
- Vitamin K248 µg451%
Minerals
- Calcium186 mg19%
- ChromiumNot in the source data
- Copper0.48 mg28%
- IodineNot in the source data
- Iron5.34 mg18%
- Magnesium109 mg29%
- Manganese1.05 mg26%
- MolybdenumNot in the source data
- Phosphorus230 mg23%
- Potassium725 mg21%
- Selenium24.2 µg61%
- Sodium limit345 mg17% of limit
- Zinc1.47 mg11%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Green gram, dal pesara 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 30 minutes.
- 1
Rinse 45 g moong dal and cook it with 3 parts water until very soft; simmer for 15–20 minutes. 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.