Andhra · Main
Palakura pappu
Spinach with toor dal
- Energy
- 236 kcal
- Protein
- 13 g
- Fibre
- 8.25 g
- Time
- 40 min
Per serving, 204 g.1 Good for lunch or dinner.
One serving gives you
- 70%of the day’s folate
- 30%of the day’s vitamin A
- 18%of the day’s iron
- 14%of the day’s calcium
Nutrition facts
One serving, 204 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy236 kcal13%
Carbohydrates
- Carbohydrate29.6 g10%
- Fibre8.25 g33%
- Soluble fibre2.34 g
Fats
- Fat6.55 g13%
- Saturated fat limit1.19 g6% of limit
- Monounsaturated fat2.64 g
- Polyunsaturated fat1.99 g
- Omega-61.69 g21%
- Omega-30.3 g30%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein13 g26%
- Histidine376 mg63%
- Isoleucine462 mg39%
- Leucine906 mg39%
- Lysine744 mg69%
- Methionine + cystine222 mg37%
- Phenylalanine + tyrosine1,364 mg162%
- Threonine458 mg109%
- Tryptophan113 mg54%
- Valine598 mg77%
Vitamins
- Vitamin A255 µg30%
- Vitamin B10.32 mg23%
- Vitamin B20.17 mg9%
- Vitamin B31.37 mg12%
- Vitamin B50.95 mg19%
- Vitamin B60.3 mg16%
- BiotinNot in the source data
- Folate153 µg70%
- Vitamin B120 µg0%
- Vitamin C35.7 mg55%
- Vitamin D0 µg0%
- Vitamin E2.3 mg31%
- Vitamin K370 µg673%
Minerals
- Calcium135 mg14%
- ChromiumNot in the source data
- Copper0.62 mg36%
- IodineNot in the source data
- Iron5.32 mg18%
- Magnesium152 mg41%
- Manganese1.83 mg46%
- MolybdenumNot in the source data
- Phosphorus198 mg20%
- Potassium1,299 mg37%
- Selenium9.54 µg24%
- Sodium limit367 mg18% of limit
- Zinc1.71 mg13%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Toor dal kandi pappu45 g
- Spinach palakura104 g
- Groundnut oil palli nune4.5 g
- Turmeric pasupu0.3 g
- Green chilli pachi mirapakaya3 g
- Garlic vellulli3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Dry red chilli endu mirapakaya0.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Tomato40 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 spinach 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.