Andhra · Side
Miriyala charu
Black-pepper rasam
- Energy
- 88 kcal
- Protein
- 3.68 g
- Fibre
- 3.04 g
- Time
- 25 min
Per serving, 58 g.1 Good for lunch or dinner.
One serving gives you
- 14%of the day’s vitamin C
- 12%of the day’s fibre
- 46%of the day’s vitamin K
- 11%of the day’s copper
Nutrition facts
One serving, 58 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy88.1 kcal5%
Carbohydrates
- Carbohydrate11.4 g4%
- Fibre3.04 g12%
- Soluble fibre0.69 g
Fats
- Fat2.83 g6%
- Saturated fat limit0.46 g2% of limit
- Monounsaturated fat1.28 g
- Polyunsaturated fat0.8 g
- Omega-60.74 g9%
- Omega-30.05 g5%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein3.68 g7%
- Histidine101 mg17%
- Isoleucine124 mg10%
- Leucine235 mg10%
- Lysine200 mg19%
- Methionine + cystine63.5 mg11%
- Phenylalanine + tyrosine367 mg44%
- Threonine121 mg29%
- Tryptophan28.4 mg14%
- Valine158 mg20%
Vitamins
- Vitamin A40.6 µg5%
- Vitamin B10.08 mg5%
- Vitamin B20.04 mg2%
- Vitamin B30.52 mg5%
- Vitamin B50.3 mg6%
- Vitamin B60.09 mg5%
- BiotinNot in the source data
- Folate18.9 µg9%
- Vitamin B120 µg0%
- Vitamin C9.09 mg14%
- Vitamin D0 µg0%
- Vitamin E0.49 mg7%
- Vitamin K25.3 µg46%
Minerals
- Calcium40.2 mg4%
- ChromiumNot in the source data
- Copper0.19 mg11%
- IodineNot in the source data
- Iron1.51 mg5%
- Magnesium31.6 mg9%
- Manganese0.37 mg9%
- MolybdenumNot in the source data
- Phosphorus63.1 mg6%
- Potassium298 mg9%
- Selenium2.75 µg7%
- Sodium limit202 mg10% of limit
- Zinc0.47 mg4%
Ingredients
Weighed raw, for one serving. Telugu name after each.
13 ingredients
- Red gram, dal kandi pappu11.5 g
- Groundnut oil palli nune2 g
- Tamarind, pulp chintapandu4 g
- Pepper, black miriyalu1 g
- Tomato, ripe, local30 g
- Garlic, big clove vellulli3 g
- Coriander leaves kothimeera3 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
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Cook 12 g toor dal until soft and whisk with 2 cups of water. Soak tamarind and strain.
- 2
Grind the pepper, cumin and garlic. Boil the tamarind water with the tomato, ground spice and salt for 8 minutes, then add the dal water.
- 3
Heat 2 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant. Add to the charu with coriander leaves.