Pan-Indian · Side
Tiffin sambar
Light sambar for idli and dosa
- Energy
- 109 kcal
- Protein
- 5.07 g
- Fibre
- 3.44 g
- Time
- 25 min
Per serving, 67.6 g.1 Good for breakfast or dinner.
One serving gives you
- 16%of the day’s vitamin C
- 14%of the day’s fibre
- 10%of the day’s potassium
- 10%of the day’s protein
Nutrition facts
One serving, 67.6 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy109 kcal6%
Carbohydrates
- Carbohydrate14 g5%
- Fibre3.44 g14%
- Soluble fibre0.8 g
Fats
- Fat3.39 g7%
- Saturated fat limit0.57 g3% of limit
- Monounsaturated fat1.53 g
- Polyunsaturated fat0.95 g
- Omega-60.91 g12%
- Omega-30.04 g4%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein5.07 g10%
- Histidine151 mg25%
- Isoleucine173 mg14%
- Leucine333 mg14%
- Lysine294 mg27%
- Methionine + cystine82.4 mg14%
- Phenylalanine + tyrosine535 mg64%
- Threonine166 mg40%
- Tryptophan37.5 mg18%
- Valine221 mg28%
Vitamins
- Vitamin A35.1 µg4%
- Vitamin B10.09 mg6%
- Vitamin B20.04 mg2%
- Vitamin B30.62 mg6%
- Vitamin B50.35 mg7%
- Vitamin B60.08 mg4%
- BiotinNot in the source data
- Folate21 µg10%
- Vitamin B120 µg0%
- Vitamin C10.5 mg16%
- Vitamin D0 µg0%
- Vitamin E0.58 mg8%
- Vitamin K18.8 µg34%
Minerals
- Calcium32.8 mg3%
- ChromiumNot in the source data
- Copper0.23 mg14%
- IodineNot in the source data
- Iron1.41 mg5%
- Magnesium34.7 mg9%
- Manganese0.35 mg9%
- MolybdenumNot in the source data
- Phosphorus80.5 mg8%
- Potassium359 mg10%
- Selenium3.47 µg9%
- Sodium limit163 mg8% of limit
- Zinc0.61 mg5%
Ingredients
Weighed raw, for one serving. Telugu name after each.
10 ingredients
- Red gram, dal kandi pappu20 g
- Tomato, ripe, local40 g
- Groundnut oil palli nune2.5 g
- Tamarind, pulp chintapandu2 g
- Coriander seeds dhaniyalu1 g
- Chillies, red endu mirapakaya0.6 g
- Turmeric powder pasupu0.2 g
- Mustard seeds aavalu0.4 g
- Curry leaves karivepaku0.5 g
- Iodized salt (table salt) uppu0.4 g
Method
About 25 minutes.
- 1
Cook 20 g toor dal soft; simmer with tomato, tamarind water, ground coriander and chilli, turmeric and salt.
- 2
Temper with 2.5 g groundnut oil, mustard seeds and curry leaves.