Andhra · Main
Tomato masoor pappu
Tomato with masoor dal
- Energy
- 223 kcal
- Protein
- 12.7 g
- Fibre
- 7.84 g
- Time
- 30 min
Per serving, 182 g.1 Good for lunch or dinner.
One serving gives you
- 17%of the day’s folate
- 13%of the day’s zinc
- 13%of the day’s iron
- 11%of the day’s vitamin A
Nutrition facts
One serving, 182 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy223 kcal13%
Carbohydrates
- Carbohydrate28.4 g10%
- Fibre7.84 g31%
- Soluble fibre1.46 g
Fats
- Fat5.91 g12%
- Saturated fat limit0.99 g5% of limit
- Monounsaturated fat2.66 g
- Polyunsaturated fat1.71 g
- Omega-61.61 g20%
- Omega-30.1 g10%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.7 g25%
- Histidine240 mg40%
- Isoleucine462 mg39%
- Leucine868 mg37%
- Lysine726 mg67%
- Methionine + cystine154 mg26%
- Phenylalanine + tyrosine1,008 mg120%
- Threonine418 mg100%
- Tryptophan103 mg49%
- Valine615 mg79%
Vitamins
- Vitamin A95.6 µg11%
- Vitamin B10.16 mg12%
- Vitamin B20.11 mg6%
- Vitamin B31.35 mg12%
- Vitamin B50.91 mg18%
- Vitamin B60.2 mg11%
- BiotinNot in the source data
- Folate36.7 µg17%
- Vitamin B120 µg0%
- Vitamin C35.1 mg54%
- Vitamin D0 µg0%
- Vitamin E1.17 mg16%
- Vitamin K28.6 µg52%
Minerals
- Calcium47 mg5%
- ChromiumNot in the source data
- Copper0.43 mg25%
- IodineNot in the source data
- Iron3.78 mg13%
- Magnesium55.3 mg15%
- Manganese0.75 mg19%
- MolybdenumNot in the source data
- Phosphorus172 mg17%
- Potassium597 mg17%
- Selenium23.2 µg58%
- Sodium limit328 mg16% of limit
- Zinc1.73 mg13%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Lentil dal masoor pappu45 g
- Tomato, ripe, local122 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
- Iodized salt (table salt) uppu0.8 g
Method
About 30 minutes.
- 1
Rinse 45 g masoor dal and cook it with 3 parts water until very soft; simmer for 15–20 minutes. Mash well.
- 2
Chop tomato.
- 3
Cook the tomato with the turmeric, slit green chilli and a splash of water until tender, about 10 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.