Andhra · Main
Tomato pesarapappu
Tomato with moong dal
- Energy
- 225 kcal
- Protein
- 12.5 g
- Fibre
- 7.36 g
- Time
- 30 min
Per serving, 182 g.1 Good for lunch or dinner.
One serving gives you
- 22%of the day’s folate
- 12%of the day’s vitamin A
- 54%of the day’s vitamin C
- 29%of the day’s fibre
Nutrition facts
One serving, 182 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy225 kcal13%
Carbohydrates
- Carbohydrate28.5 g10%
- Fibre7.36 g29%
- Soluble fibre1.37 g
Fats
- Fat6.18 g13%
- Saturated fat limit1.06 g5% of limit
- Monounsaturated fat2.62 g
- Polyunsaturated fat1.8 g
- Omega-61.66 g21%
- Omega-30.13 g14%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.5 g25%
- Histidine303 mg51%
- Isoleucine490 mg41%
- Leucine939 mg40%
- Lysine710 mg66%
- Methionine + cystine194 mg32%
- Phenylalanine + tyrosine1,109 mg132%
- Threonine416 mg99%
- Tryptophan148 mg70%
- Valine624 mg80%
Vitamins
- Vitamin A99.5 µg12%
- Vitamin B10.16 mg12%
- Vitamin B20.1 mg5%
- Vitamin B31.36 mg12%
- Vitamin B51.07 mg21%
- Vitamin B60.21 mg11%
- BiotinNot in the source data
- Folate49.1 µg22%
- Vitamin B120 µg0%
- Vitamin C35.1 mg54%
- Vitamin D0 µg0%
- Vitamin E1.2 mg16%
- Vitamin K30.6 µg56%
Minerals
- Calcium46.5 mg5%
- ChromiumNot in the source data
- Copper0.43 mg25%
- IodineNot in the source data
- Iron2.51 mg9%
- Magnesium86 mg23%
- Manganese0.67 mg17%
- MolybdenumNot in the source data
- Phosphorus217 mg22%
- Potassium770 mg22%
- Selenium23.5 µg59%
- Sodium limit328 mg16% of limit
- Zinc1.27 mg10%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Green gram, dal pesara 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 moong 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.