Andhra · Main
Bachali kura pappu
Basella with toor dal
- Energy
- 235 kcal
- Protein
- 12.2 g
- Fibre
- 7.57 g
- Time
- 40 min
Per serving, 168 g.1 Good for lunch or dinner.
One serving gives you
- 49%of the day’s folate
- 26%of the day’s vitamin A
- 24%of the day’s iron
- 15%of the day’s calcium
Nutrition facts
One serving, 168 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy235 kcal13%
Carbohydrates
- Carbohydrate31.1 g11%
- Fibre7.57 g30%
- Soluble fibre1.97 g
Fats
- Fat6.17 g13%
- Saturated fat limit1.08 g5% of limit
- Monounsaturated fat2.63 g
- Polyunsaturated fat1.81 g
- Omega-61.62 g21%
- Omega-30.19 g19%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.2 g24%
- Histidine361 mg60%
- Isoleucine414 mg35%
- Leucine828 mg35%
- Lysine721 mg67%
- Methionine + cystine197 mg33%
- Phenylalanine + tyrosine1,266 mg151%
- Threonine413 mg98%
- Tryptophan108 mg51%
- Valine525 mg67%
Vitamins
- Vitamin A216 µg26%
- Vitamin B10.23 mg16%
- Vitamin B20.21 mg11%
- Vitamin B31.35 mg12%
- Vitamin B51.15 mg23%
- Vitamin B60.3 mg16%
- BiotinNot in the source data
- Folate108 µg49%
- Vitamin B120 µg0%
- Vitamin C49.5 mg76%
- Vitamin D0 µg0%
- Vitamin E1.02 mg14%
- Vitamin K270 µg491%
Minerals
- Calcium149 mg15%
- ChromiumNot in the source data
- Copper0.56 mg33%
- IodineNot in the source data
- Iron6.87 mg24%
- Magnesium218 mg59%
- Manganese1.99 mg50%
- MolybdenumNot in the source data
- Phosphorus200 mg20%
- Potassium948 mg27%
- Selenium13.9 µg35%
- Sodium limit340 mg17% of limit
- Zinc1.61 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu45 g
- Basella leaves bachali kura104 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
- Tamarind, pulp chintapandu4 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
Wash basella leaves in plenty of water, discard tough stems and chop.
- 3
Cook the leaves with the turmeric, slit green chilli, the strained water of 4 g tamarind soaked in warm water and a splash of water until tender, about 5 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.