Andhra · Main
Ponnaganti kura pappu
Ponnaganni leaf with toor dal
- Energy
- 252 kcal
- Protein
- 15.1 g
- Fibre
- 11.2 g
- Time
- 40 min
Per serving, 181 g.1 Good for lunch or dinner.
One serving gives you
- 45%of the day’s vitamin A
- 36%of the day’s calcium
- 33%of the day’s folate
- 19%of the day’s iron
Nutrition facts
One serving, 181 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy252 kcal14%
Carbohydrates
- Carbohydrate31.6 g11%
- Fibre11.2 g45%
- Soluble fibre2.34 g
Fats
- Fat6.46 g13%
- Saturated fat limit1.17 g6% of limit
- Monounsaturated fat2.63 g
- Polyunsaturated fat1.89 g
- Omega-61.7 g22%
- Omega-30.18 g19%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein15.1 g30%
- Histidine407 mg68%
- Isoleucine576 mg48%
- Leucine1,088 mg46%
- Lysine854 mg79%
- Methionine + cystine281 mg47%
- Phenylalanine + tyrosine1,528 mg182%
- Threonine583 mg139%
- Tryptophan129 mg61%
- Valine723 mg93%
Vitamins
- Vitamin A380 µg45%
- Vitamin B10.19 mg13%
- Vitamin B20.15 mg8%
- Vitamin B31.29 mg12%
- Vitamin B50.89 mg18%
- Vitamin B60.3 mg16%
- BiotinNot in the source data
- Folate72 µg33%
- Vitamin B120 µg0%
- Vitamin C72.1 mg111%
- Vitamin D0 µg0%
- Vitamin E1.4 mg19%
- Vitamin K497 µg904%
Minerals
- Calcium364 mg36%
- ChromiumNot in the source data
- Copper0.61 mg36%
- IodineNot in the source data
- Iron5.39 mg19%
- Magnesium126 mg34%
- Manganese1.2 mg30%
- MolybdenumNot in the source data
- Phosphorus211 mg21%
- Potassium1,019 mg29%
- Selenium21.3 µg53%
- Sodium limit355 mg18% of limit
- Zinc2.04 mg15%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu45 g
- Ponnaganni ponnaganti kura81 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
- Tomato, ripe, local40 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 ponnaganni leaves 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.