Pan-Indian · Main
Methi moong dal
Moong dal with fenugreek leaves
- Energy
- 208 kcal
- Protein
- 12.6 g
- Fibre
- 7.46 g
- Time
- 30 min
Per serving, 110 g.1 Good for lunch or dinner.
One serving gives you
- 51%of the day’s vitamin A
- 27%of the day’s folate
- 17%of the day’s iron
- 17%of the day’s calcium
Nutrition facts
One serving, 110 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy208 kcal12%
Carbohydrates
- Carbohydrate25 g9%
- Fibre7.46 g30%
- Soluble fibre1.8 g
Fats
- Fat5.74 g12%
- Saturated fat limit3.26 g17% of limit
- Monounsaturated fat1.23 g
- Polyunsaturated fat0.65 g6%
- Omega-60.37 g5%
- Omega-30.29 g29%
- EPA + DHA0 mg
- Cholesterol limit11.5 mg
Protein and amino acids
- Protein12.6 g25%
- Histidine316 mg53%
- Isoleucine518 mg43%
- Leucine976 mg42%
- Lysine754 mg42%
- Methionine + cystine203 mg23%
- Phenylalanine + tyrosine1,145 mg76%
- Threonine456 mg51%
- Tryptophan150 mg63%
- Valine673 mg43%
Vitamins
- Vitamin A428 µg51%
- Vitamin B10.17 mg12%
- Vitamin B20.17 mg9%
- Vitamin B31.05 mg10%
- Vitamin B51.04 mg21%
- Vitamin B60.28 mg15%
- BiotinNot in the source data
- Folate59.1 µg27%
- Vitamin B120 µg<1%
- Vitamin C24.7 mg38%
- Vitamin D0 µg0%
- Vitamin E0.46 mg6%
- Vitamin K233 µg424%
Minerals
- Calcium170 mg17%
- ChromiumNot in the source data
- Copper0.43 mg25%
- IodineNot in the source data
- Iron4.95 mg17%
- Magnesium98 mg26%
- Manganese1.02 mg26%
- MolybdenumNot in the source data
- Phosphorus208 mg21%
- Potassium617 mg18%
- Selenium22.2 µg55%
- Sodium limit341 mg17% of limit
- Zinc1.33 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
11 ingredients
- Green gram, dal pesara pappu42.5 g
- Fenugreek leaves menthikura52.5 g
- Ghee neyyi4.5 g
- Turmeric powder pasupu0.3 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Garlic, big clove vellulli3 g
- Ginger, fresh allam2 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Iodized salt (table salt) uppu0.8 g
Method
About 30 minutes.
- 1
Rinse 42 g moong dal and cook it with turmeric and 3 parts water until soft; simmer for 15–20 minutes.
- 2
Wash and chop fenugreek leaves.
- 3
Add the fenugreek leaves, ginger, green chilli and salt to the dal and simmer until tender, about 5 minutes.
- 4
Heat 4.5 g ghee and add cumin seeds, broken dry red chilli and a pinch of asafoetida with the garlic; pour over the dal.