Andhra · Main
Mullangi pappu charu
Radish and toor dal tamarind soup
- Energy
- 210 kcal
- Protein
- 8.8 g
- Fibre
- 7.3 g
- Time
- 40 min
Per serving, 164 g.1 Good for lunch or dinner.
One serving gives you
- 25%of the day’s folate
- 29%of the day’s fibre
- 28%of the day’s vitamin C
- 22%of the day’s potassium
Nutrition facts
One serving, 164 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy210 kcal12%
Carbohydrates
- Carbohydrate30.5 g11%
- Fibre7.3 g29%
- Soluble fibre1.79 g
Fats
- Fat5.25 g11%
- Saturated fat limit0.91 g5% of limit
- Monounsaturated fat2.33 g
- Polyunsaturated fat1.49 g
- Omega-61.4 g18%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein8.8 g18%
- Histidine258 mg43%
- Isoleucine298 mg25%
- Leucine574 mg25%
- Lysine500 mg46%
- Methionine + cystine143 mg24%
- Phenylalanine + tyrosine889 mg106%
- Threonine293 mg70%
- Tryptophan65.3 mg31%
- Valine391 mg50%
Vitamins
- Vitamin A12.7 µg2%
- Vitamin B10.16 mg11%
- Vitamin B20.07 mg4%
- Vitamin B31.1 mg10%
- Vitamin B50.65 mg13%
- Vitamin B60.17 mg9%
- BiotinNot in the source data
- Folate54.8 µg25%
- Vitamin B120 µg0%
- Vitamin C18.5 mg28%
- Vitamin D0 µg0%
- Vitamin E0.78 mg10%
- Vitamin K25.1 µg46%
Minerals
- Calcium77.8 mg8%
- ChromiumNot in the source data
- Copper0.39 mg23%
- IodineNot in the source data
- Iron2.6 mg9%
- Magnesium67 mg18%
- Manganese0.66 mg16%
- MolybdenumNot in the source data
- Phosphorus157 mg16%
- Potassium778 mg22%
- Selenium5.99 µg15%
- Sodium limit307 mg15% of limit
- Zinc1.18 mg9%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu32.5 g
- Radish, elongate, white skin mullangi95 g
- Groundnut oil palli nune4 g
- Tamarind, pulp chintapandu5 g
- Onion, big ullipaya20 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Turmeric powder pasupu0.3 g
- Chillies, red endu mirapakaya1.4 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Iodized salt (table salt) uppu0.7 g
Method
About 40 minutes.
- 1
Cook 32 g toor dal with turmeric until soft and whisk it smooth. Soak 5 g tamarind and strain the water.
- 2
Peel if needed and dice radish. Simmer it with the onion, green chilli, tamarind water and salt until tender.
- 3
Stir in the dal with enough hot water for a thin charu and boil for 5 minutes.
- 4
Heat 4 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant. Add it to the pappu charu.
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