Andhra · Curry
Palakura pesarapappu kura
Spinach with moong dal
- Energy
- 193 kcal
- Protein
- 10.5 g
- Fibre
- 7.73 g
- Time
- 25 min
Per serving, 217 g.1 Good for lunch or dinner.
One serving gives you
- 100%of the day’s folate
- 39%of the day’s vitamin A
- 22%of the day’s iron
- 16%of the day’s calcium
Nutrition facts
One serving, 217 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy193 kcal11%
Carbohydrates
- Carbohydrate19.4 g7%
- Fibre7.73 g31%
- Soluble fibre2.14 g
Fats
- Fat7.51 g15%
- Saturated fat limit1.41 g7% of limit
- Monounsaturated fat3.16 g
- Polyunsaturated fat2.25 g
- Omega-61.8 g23%
- Omega-30.44 g45%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein10.5 g21%
- Histidine250 mg42%
- Isoleucine427 mg36%
- Leucine832 mg36%
- Lysine574 mg53%
- Methionine + cystine188 mg31%
- Phenylalanine + tyrosine941 mg112%
- Threonine396 mg94%
- Tryptophan138 mg66%
- Valine551 mg71%
Vitamins
- Vitamin A329 µg39%
- Vitamin B10.31 mg22%
- Vitamin B20.19 mg10%
- Vitamin B31.03 mg9%
- Vitamin B50.89 mg18%
- Vitamin B60.3 mg16%
- BiotinNot in the source data
- Folate220 µg100%
- Vitamin B120 µg0%
- Vitamin C45.8 mg70%
- Vitamin D0 µg0%
- Vitamin E3.09 mg41%
- Vitamin K538 µg978%
Minerals
- Calcium164 mg16%
- ChromiumNot in the source data
- Copper0.51 mg30%
- IodineNot in the source data
- Iron6.38 mg22%
- Magnesium188 mg51%
- Manganese2.26 mg56%
- MolybdenumNot in the source data
- Phosphorus172 mg17%
- Potassium1,358 mg39%
- Selenium17.1 µg43%
- Sodium limit268 mg13% of limit
- Zinc1.52 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Spinach palakura163 g
- Green gram, dal pesara pappu22.5 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 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
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Onion, big ullipaya15 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Wash spinach in plenty of water, discard tough stems and chop.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Soak 22 g moong dal for 20 minutes and drain. Add it with the spinach, green chilli, turmeric, salt and 2–3 tablespoons of water. Cover and cook on low heat until both are tender but the dal keeps its shape.