Andhra · Main
Mullangi pappu
Radish with toor dal
- Energy
- 247 kcal
- Protein
- 11.3 g
- Fibre
- 7.91 g
- Time
- 40 min
Per serving, 163 g.1 Good for lunch or dinner.
One serving gives you
- 28%of the day’s folate
- 11%of the day’s zinc
- 32%of the day’s fibre
- 28%of the day’s vitamin C
Nutrition facts
One serving, 163 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy247 kcal14%
Carbohydrates
- Carbohydrate35.6 g13%
- Fibre7.91 g32%
- Soluble fibre2.04 g
Fats
- Fat5.85 g12%
- Saturated fat limit1.01 g5% of limit
- Monounsaturated fat2.59 g
- Polyunsaturated fat1.65 g
- Omega-61.56 g20%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein11.3 g23%
- Histidine339 mg56%
- Isoleucine386 mg32%
- Leucine749 mg32%
- Lysine660 mg61%
- Methionine + cystine182 mg30%
- Phenylalanine + tyrosine1,180 mg140%
- Threonine378 mg90%
- Tryptophan81.6 mg39%
- Valine504 mg65%
Vitamins
- Vitamin A12.3 µg1%
- Vitamin B10.19 mg14%
- Vitamin B20.08 mg4%
- Vitamin B31.18 mg11%
- Vitamin B50.8 mg16%
- Vitamin B60.19 mg10%
- BiotinNot in the source data
- Folate61 µg28%
- Vitamin B120 µg0%
- Vitamin C18.2 mg28%
- Vitamin D0 µg0%
- Vitamin E0.87 mg12%
- Vitamin K27.5 µg50%
Minerals
- Calcium81.4 mg8%
- ChromiumNot in the source data
- Copper0.47 mg27%
- IodineNot in the source data
- Iron2.86 mg10%
- Magnesium74.9 mg20%
- Manganese0.75 mg19%
- MolybdenumNot in the source data
- Phosphorus191 mg19%
- Potassium884 mg25%
- Selenium7.55 µg19%
- Sodium limit348 mg17% of limit
- Zinc1.43 mg11%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu45 g
- Radish, elongate, white skin mullangi99.5 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 if needed and dice radish.
- 3
Cook the radish 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.