Andhra · Main
Tomato pappu
Tomato with toor dal
- Energy
- 227 kcal
- Protein
- 11.5 g
- Fibre
- 7.22 g
- Time
- 40 min
Per serving, 182 g.1 Good for lunch or dinner.
One serving gives you
- 24%of the day’s folate
- 12%of the day’s vitamin A
- 10%of the day’s zinc
- 54%of the day’s vitamin C
Nutrition facts
One serving, 182 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy227 kcal13%
Carbohydrates
- Carbohydrate29.6 g10%
- Fibre7.22 g29%
- Soluble fibre1.72 g
Fats
- Fat6.27 g13%
- Saturated fat limit1.07 g5% of limit
- Monounsaturated fat2.65 g
- Polyunsaturated fat1.85 g
- Omega-61.76 g22%
- Omega-30.09 g9%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein11.5 g23%
- Histidine337 mg56%
- Isoleucine386 mg32%
- Leucine747 mg32%
- Lysine657 mg61%
- Methionine + cystine185 mg31%
- Phenylalanine + tyrosine1,208 mg144%
- Threonine373 mg89%
- Tryptophan83.6 mg40%
- Valine492 mg63%
Vitamins
- Vitamin A99.7 µg12%
- Vitamin B10.2 mg14%
- Vitamin B20.09 mg5%
- Vitamin B31.44 mg13%
- Vitamin B50.88 mg18%
- Vitamin B60.22 mg12%
- BiotinNot in the source data
- Folate53.7 µg24%
- Vitamin B120 µg0%
- Vitamin C35.1 mg54%
- Vitamin D0 µg0%
- Vitamin E1.18 mg16%
- Vitamin K45.9 µg83%
Minerals
- Calcium58.1 mg6%
- ChromiumNot in the source data
- Copper0.49 mg29%
- IodineNot in the source data
- Iron2.5 mg9%
- Magnesium72.2 mg20%
- Manganese0.74 mg18%
- MolybdenumNot in the source data
- Phosphorus179 mg18%
- Potassium816 mg23%
- Selenium7.37 µg18%
- Sodium limit331 mg17% of limit
- Zinc1.33 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Red gram, dal kandi 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 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
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.