Andhra · Snack
Senaga guggillu
Tempered bengal gram
- Energy
- 152 kcal
- Protein
- 7.73 g
- Fibre
- 10.6 g
- Time
- 25 min
Per serving, 64.8 g.1 Good for snack.
One serving gives you
- 21%of the day’s folate
- 42%of the day’s fibre
- 15%of the day’s protein
- 15%of the day’s magnesium
Nutrition facts
One serving, 64.8 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy152 kcal9%
Carbohydrates
- Carbohydrate17.2 g6%
- Fibre10.6 g42%
- Soluble fibreNot in the source data
Fats
- Fat5.45 g11%
- Saturated fat limit0.76 g4% of limit
- Monounsaturated fat2.1 g
- Polyunsaturated fat1.81 g
- Omega-61.73 g22%
- Omega-30.08 g8%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein7.73 g15%
- Histidine191 mg32%
- Isoleucine327 mg27%
- Leucine557 mg24%
- Lysine493 mg46%
- Methionine + cystine187 mg31%
- Phenylalanine + tyrosine688 mg82%
- Threonine272 mg65%
- Tryptophan74.8 mg36%
- Valine350 mg45%
Vitamins
- Vitamin A12.6 µg2%
- Vitamin B10.1 mg7%
- Vitamin B20.08 mg4%
- Vitamin B30.69 mg6%
- Vitamin B50.96 mg19%
- Vitamin B60.12 mg7%
- BiotinNot in the source data
- Folate46.8 µg21%
- Vitamin B120 µg0%
- Vitamin C5.26 mg8%
- Vitamin D0 µg0%
- Vitamin E1.18 mg16%
- Vitamin K7.33 µg13%
Minerals
- Calcium67.2 mg7%
- ChromiumNot in the source data
- Copper0.25 mg15%
- IodineNot in the source data
- Iron2.48 mg9%
- Magnesium56.4 mg15%
- Manganese1.14 mg28%
- MolybdenumNot in the source data
- Phosphorus102 mg10%
- Potassium319 mg9%
- Selenium16.4 µg41%
- Sodium limit127 mg6% of limit
- Zinc1.21 mg9%
Ingredients
Weighed raw, for one serving. Telugu name after each.
11 ingredients
- Bengal gram, whole senagalu37.5 g
- Groundnut oil palli nune3 g
- Onion, big ullipaya15 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Lemon, juice nimmarasam3 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
- Iodized salt (table salt) uppu0.3 g
Method
About 25 minutes.
- 1
Soak 38 g whole bengal gram overnight; pressure-cook with salt until tender but whole and drain.
- 2
Heat 3 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; add the green chilli and onion; toss in the cooked whole bengal gram.
- 3
Finish with lemon juice.
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