Pan-Indian · Curry
Shimla mirch besan sabzi
capsicum tossed with roasted gram flour
- Energy
- 117 kcal
- Protein
- 4.33 g
- Fibre
- 4.67 g
- Time
- 25 min
Per serving, 119 g.1 Good for lunch or dinner.
One serving gives you
- 25%of the day’s folate
- 155%of the day’s vitamin C
- 19%of the day’s fibre
- 49%of the day’s vitamin K
Nutrition facts
One serving, 119 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy117 kcal7%
Carbohydrates
- Carbohydrate8.95 g3%
- Fibre4.67 g19%
- Soluble fibre1.14 g
Fats
- Fat6.77 g14%
- Saturated fat limit1.15 g6% of limit
- Monounsaturated fat3.04 g
- Polyunsaturated fat2.01 g
- Omega-61.95 g25%
- Omega-30.05 g6%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein4.33 g9%
- Histidine96.4 mg16%
- Isoleucine179 mg15%
- Leucine285 mg12%
- Lysine231 mg21%
- Methionine + cystine89 mg15%
- Phenylalanine + tyrosine350 mg42%
- Threonine151 mg36%
- Tryptophan45.6 mg22%
- Valine191 mg24%
Vitamins
- Vitamin A26.5 µg3%
- Vitamin B10.08 mg6%
- Vitamin B20.05 mg3%
- Vitamin B30.78 mg7%
- Vitamin B50.43 mg9%
- Vitamin B60.17 mg9%
- BiotinNot in the source data
- Folate55.7 µg25%
- Vitamin B120 µg0%
- Vitamin C101 mg155%
- Vitamin D0 µg0%
- Vitamin E0.99 mg13%
- Vitamin K26.9 µg49%
Minerals
- Calcium28.5 mg3%
- ChromiumNot in the source data
- Copper0.16 mg10%
- IodineNot in the source data
- Iron1.6 mg6%
- Magnesium31.6 mg9%
- Manganese0.4 mg10%
- MolybdenumNot in the source data
- Phosphorus71.7 mg7%
- Potassium296 mg8%
- Selenium7.48 µg19%
- Sodium limit200 mg10% of limit
- Zinc0.66 mg5%
Ingredients
Weighed raw, for one serving. Telugu name after each.
9 ingredients
- Capsicum, green95 g
- Bengal gram, dal senaga pappu14 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Cumin seeds jeelakarra0.8 g
- Asafoetida inguva0.05 g
- Chillies, red endu mirapakaya0.6 g
- Chillies, green - all varieties pachi mirapakaya2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Wash and cut green capsicum.
- 2
Heat 5.5 g groundnut oil and add cumin seeds, chana dal, broken dry red chilli and a pinch of asafoetida; let the cumin crackle.
- 3
Grind chana dal to flour and roast it dry until fragrant. Cook green capsicum with turmeric and salt until just tender; toss with the roasted besan.
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