Pan-Indian · Main
Sabut moong
Whole green gram curry
- Energy
- 237 kcal
- Protein
- 12.9 g
- Fibre
- 11.8 g
- Time
- 50 min
Per serving, 144 g.1 Good for lunch or dinner.
One serving gives you
- 26%of the day’s folate
- 12%of the day’s zinc
- 11%of the day’s iron
- 47%of the day’s fibre
Nutrition facts
One serving, 144 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy237 kcal13%
Carbohydrates
- Carbohydrate29.3 g10%
- Fibre11.8 g47%
- Soluble fibre1.91 g
Fats
- Fat6.83 g14%
- Saturated fat limit1.24 g6% of limit
- Monounsaturated fat3.09 g
- Polyunsaturated fat1.98 g
- Omega-61.87 g24%
- Omega-30.11 g12%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein12.9 g26%
- Histidine352 mg59%
- Isoleucine520 mg43%
- Leucine919 mg39%
- Lysine806 mg75%
- Methionine + cystine255 mg43%
- Phenylalanine + tyrosine1,129 mg134%
- Threonine412 mg98%
- Tryptophan132 mg63%
- Valine679 mg87%
Vitamins
- Vitamin A46.1 µg5%
- Vitamin B10.19 mg14%
- Vitamin B20.14 mg7%
- Vitamin B31.24 mg11%
- Vitamin B51.28 mg26%
- Vitamin B60.23 mg12%
- BiotinNot in the source data
- Folate57.4 µg26%
- Vitamin B120 µg0%
- Vitamin C14 mg22%
- Vitamin D0 µg0%
- Vitamin E1.22 mg16%
- Vitamin K28.8 µg52%
Minerals
- Calcium76 mg8%
- ChromiumNot in the source data
- Copper0.47 mg28%
- IodineNot in the source data
- Iron3.19 mg11%
- Magnesium107 mg29%
- Manganese0.91 mg23%
- MolybdenumNot in the source data
- Phosphorus195 mg20%
- Potassium691 mg20%
- Selenium12.2 µg31%
- Sodium limit325 mg16% of limit
- Zinc1.54 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
12 ingredients
- Green gram, whole pesalu50 g
- Groundnut oil palli nune5.5 g
- Onion, big ullipaya35 g
- Tomato, ripe, local40 g
- Ginger, fresh allam3 g
- Garlic, big clove vellulli3 g
- Chillies, red endu mirapakaya1.2 g
- Coriander seeds dhaniyalu1.2 g
- Turmeric powder pasupu0.3 g
- Coriander leaves kothimeera3 g
- Cumin seeds jeelakarra0.8 g
- Iodized salt (table salt) uppu0.8 g
Method
About 50 minutes.
- 1
Rinse 50 g whole moong and pressure-cook with salt until soft (5–7 whistles).
- 2
Heat 5.5 g groundnut oil; add the cumin, then the chopped onion and cook until golden. Add ginger, garlic, the tomato, turmeric, chilli powder, ground coriander and salt; cook until the oil separates.
- 3
Add the whole moong with its cooking water and simmer 15 minutes, mashing a few to thicken. Finish with coriander leaves.