Andhra · Main
Erra thotakura pesarapappu
Red amaranth with moong dal
- Energy
- 243 kcal
- Protein
- 15.9 g
- Fibre
- 11 g
- Time
- 30 min
Per serving, 204 g.1 Good for lunch or dinner.
One serving gives you
- 88%of the day’s vitamin A
- 46%of the day’s folate
- 34%of the day’s iron
- 29%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
- Energy243 kcal14%
Carbohydrates
- Carbohydrate28.7 g10%
- Fibre11 g44%
- Soluble fibre2.34 g
Fats
- Fat6.45 g13%
- Saturated fat limit1.22 g6% of limit
- Monounsaturated fat2.62 g
- Polyunsaturated fat1.97 g
- Omega-61.63 g21%
- Omega-30.34 g34%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein15.9 g32%
- Histidine375 mg63%
- Isoleucine646 mg54%
- Leucine1,239 mg53%
- Lysine921 mg85%
- Methionine + cystine288 mg48%
- Phenylalanine + tyrosine1,376 mg164%
- Threonine561 mg134%
- Tryptophan192 mg91%
- Valine815 mg104%
Vitamins
- Vitamin A737 µg88%
- Vitamin B10.15 mg11%
- Vitamin B20.34 mg18%
- Vitamin B31.57 mg14%
- Vitamin B51.29 mg26%
- Vitamin B60.35 mg19%
- BiotinNot in the source data
- Folate102 µg46%
- Vitamin B120 µg0%
- Vitamin C76.5 mg118%
- Vitamin D0 µg0%
- Vitamin E1.46 mg19%
- Vitamin K341 µg620%
Minerals
- Calcium293 mg29%
- ChromiumNot in the source data
- Copper0.61 mg36%
- IodineNot in the source data
- Iron9.8 mg34%
- Magnesium259 mg70%
- Manganese2.83 mg71%
- MolybdenumNot in the source data
- Phosphorus280 mg28%
- Potassium1,189 mg34%
- Selenium46.9 µg117%
- Sodium limit335 mg17% of limit
- Zinc2.6 mg20%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Green gram, dal pesara 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 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
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.