Andhra · Main
Erra thotakura pappu
Red amaranth with toor dal
- Energy
- 246 kcal
- Protein
- 14.9 g
- Fibre
- 10.9 g
- Time
- 40 min
Per serving, 204 g.1 Good for lunch or dinner.
One serving gives you
- 88%of the day’s vitamin A
- 48%of the day’s folate
- 34%of the day’s iron
- 31%of the day’s calcium
Nutrition facts
One serving, 204 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy246 kcal14%
Carbohydrates
- Carbohydrate29.9 g11%
- Fibre10.9 g44%
- Soluble fibre2.68 g
Fats
- Fat6.54 g13%
- Saturated fat limit1.22 g6% of limit
- Monounsaturated fat2.65 g
- Polyunsaturated fat2.02 g
- Omega-61.73 g22%
- Omega-30.29 g29%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein14.9 g30%
- Histidine409 mg68%
- Isoleucine542 mg45%
- Leucine1,048 mg45%
- Lysine868 mg80%
- Methionine + cystine279 mg47%
- Phenylalanine + tyrosine1,475 mg176%
- Threonine518 mg123%
- Tryptophan128 mg61%
- Valine682 mg87%
Vitamins
- Vitamin A737 µg88%
- Vitamin B10.18 mg13%
- Vitamin B20.34 mg18%
- Vitamin B31.65 mg15%
- Vitamin B51.1 mg22%
- Vitamin B60.37 mg19%
- BiotinNot in the source data
- Folate106 µg48%
- Vitamin B120 µg0%
- Vitamin C76.5 mg118%
- Vitamin D0 µg0%
- Vitamin E1.44 mg19%
- Vitamin K356 µg647%
Minerals
- Calcium305 mg31%
- ChromiumNot in the source data
- Copper0.67 mg39%
- IodineNot in the source data
- Iron9.79 mg34%
- Magnesium245 mg66%
- Manganese2.9 mg73%
- MolybdenumNot in the source data
- Phosphorus243 mg24%
- Potassium1,235 mg35%
- Selenium30.8 µg77%
- Sodium limit338 mg17% of limit
- Zinc2.66 mg20%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu45 g
- Amaranth leaves, red erra thotakura104 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
- Tomato, ripe, local40 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 red amaranth leaves in plenty of water, discard tough stems and chop.
- 3
Cook the leaves with the turmeric, slit green chilli, 40 g chopped tomato 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.