Andhra · Main
Vankaya pappu charu
Brinjal and toor dal tamarind soup
- Energy
- 203 kcal
- Protein
- 9.48 g
- Fibre
- 8.56 g
- Time
- 40 min
Per serving, 164 g.1 Good for lunch or dinner.
One serving gives you
- 27%of the day’s folate
- 34%of the day’s fibre
- 21%of the day’s potassium
- 19%of the day’s magnesium
Nutrition facts
One serving, 164 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy203 kcal11%
Carbohydrates
- Carbohydrate27.6 g10%
- Fibre8.56 g34%
- Soluble fibre2.24 g
Fats
- Fat5.41 g11%
- Saturated fat limit0.94 g5% of limit
- Monounsaturated fat2.34 g
- Polyunsaturated fat1.58 g
- Omega-61.5 g19%
- Omega-30.08 g8%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein9.48 g19%
- Histidine273 mg46%
- Isoleucine325 mg27%
- Leucine608 mg26%
- Lysine531 mg49%
- Methionine + cystine153 mg26%
- Phenylalanine + tyrosine958 mg114%
- Threonine305 mg73%
- Tryptophan72.7 mg35%
- Valine415 mg53%
Vitamins
- Vitamin A23.7 µg3%
- Vitamin B10.19 mg14%
- Vitamin B20.15 mg8%
- Vitamin B31.31 mg12%
- Vitamin B50.8 mg16%
- Vitamin B60.17 mg9%
- BiotinNot in the source data
- Folate59.6 µg27%
- Vitamin B120 µg0%
- Vitamin C6.03 mg9%
- Vitamin D0 µg0%
- Vitamin E0.84 mg11%
- Vitamin K35.6 µg65%
Minerals
- Calcium64.8 mg6%
- ChromiumNot in the source data
- Copper0.46 mg27%
- IodineNot in the source data
- Iron2.61 mg9%
- Magnesium71.7 mg19%
- Manganese0.72 mg18%
- MolybdenumNot in the source data
- Phosphorus159 mg16%
- Potassium739 mg21%
- Selenium5.89 µg15%
- Sodium limit284 mg14% of limit
- Zinc1.17 mg9%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu32.5 g
- Brinjal - all varieties vankaya95 g
- Groundnut oil palli nune4 g
- Tamarind, pulp chintapandu5 g
- Onion, big ullipaya20 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Turmeric powder pasupu0.3 g
- Chillies, red endu mirapakaya1.4 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Iodized salt (table salt) uppu0.7 g
Method
About 40 minutes.
- 1
Cook 32 g toor dal with turmeric until soft and whisk it smooth. Soak 5 g tamarind and strain the water.
- 2
Cut brinjal into cubes and keep them in water so they do not darken. Simmer it with the onion, green chilli, tamarind water and salt until tender.
- 3
Stir in the dal with enough hot water for a thin charu and boil for 5 minutes.
- 4
Heat 4 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant. Add it to the pappu charu.
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