Andhra · Curry
Cabbage pesarapappu kura
Cabbage with moong dal
- Energy
- 183 kcal
- Protein
- 8.87 g
- Fibre
- 7.71 g
- Time
- 25 min
Per serving, 194 g.1 Good for lunch or dinner.
One serving gives you
- 36%of the day’s folate
- 10%of the day’s calcium
- 67%of the day’s vitamin C
- 31%of the day’s fibre
Nutrition facts
One serving, 194 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy183 kcal10%
Carbohydrates
- Carbohydrate20.6 g7%
- Fibre7.71 g31%
- Soluble fibre1.93 g
Fats
- Fat6.64 g14%
- Saturated fat limit1.18 g6% of limit
- Monounsaturated fat3.13 g
- Polyunsaturated fat1.89 g
- Omega-61.74 g22%
- Omega-30.15 g16%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein8.87 g18%
- Histidine204 mg34%
- Isoleucine345 mg29%
- Leucine630 mg27%
- Lysine470 mg44%
- Methionine + cystine150 mg25%
- Phenylalanine + tyrosine704 mg84%
- Threonine303 mg72%
- Tryptophan102 mg49%
- Valine439 mg56%
Vitamins
- Vitamin A12.4 µg1%
- Vitamin B10.12 mg8%
- Vitamin B20.11 mg6%
- Vitamin B30.84 mg8%
- Vitamin B50.87 mg17%
- Vitamin B60.24 mg13%
- BiotinNot in the source data
- Folate78.1 µg36%
- Vitamin B120 µg0%
- Vitamin C43.5 mg67%
- Vitamin D0 µg0%
- Vitamin E1.06 mg14%
- Vitamin K167 µg304%
Minerals
- Calcium102 mg10%
- ChromiumNot in the source data
- Copper0.27 mg16%
- IodineNot in the source data
- Iron2.06 mg7%
- Magnesium71.7 mg19%
- Manganese0.71 mg18%
- MolybdenumNot in the source data
- Phosphorus161 mg16%
- Potassium666 mg19%
- Selenium15.2 µg38%
- Sodium limit220 mg11% of limit
- Zinc0.99 mg8%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Cabbage, green140 g
- Green gram, dal pesara pappu22.5 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 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
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Onion, big ullipaya15 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Finely shred cabbage.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Soak 22 g moong dal for 20 minutes and drain. Add it with the cabbage, green chilli, turmeric, salt and 2–3 tablespoons of water. Cover and cook on low heat until both are tender but the dal keeps its shape.