Temple Pongal (Kovil Pongal) 寺庙米粥🔗

Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). When the water begins to boil, add the washed rice and dal in it. Stir it well and close the pan with a lid. Once the rice is ¾ th cooked,

在 4 padi 容量的 Thavalai(廣口釜形鍋)中燒水︒當水開

始沸騰時,加入淨碎米和孟恩豆︒攪拌均勻,蓋上鍋蓋︒ 米一到 ¾ 分熟時 ,

Pepper Pods - ½ palam 胡椒莢 deskinned And Grated Ginger – ½ palam 去皮的薑末 Powdered Salt - ⅝ palam 鹽末 Ghee - 12 palam 酥油 Add these one by one into the pongal. 將上述食材依次添入粥中︒ pongal pongal

Soak this in 2 Ru.wt water and add the water alone in the pongal. Stir again and remove from the stove. Place the vessel on the heat of the live coal (from burnt firewood) for 5 minutes and use it.

將其浸泡於 2 Ru.wt 水中,然後將水單獨加入米粥中︒再 次攪拌並從爐子中取出︒將容器放在在熱活炭(燃過的 生火木)上 5 分鐘,其後用之︒

If needed, 5 palam cashew nuts can be roasted and added as mentioned in Note 2.

應需可添加 5 palam 焙炒過的腰果,如下注釋 2 所述︒

Note 1: Whenever roasted moong dal/roasted petite yellow lentils is mentioned in the ingredients of any recipe, moong dal should not be roasted directly, instead whole lentils should be roasted properly (until it turns reddish in color and gives aroma), broken and made as dal and then used. Dal prepared in this method will be tasty and aromatic. 注 1:凡 是食譜的原料中提到煨製過的孟恩豆/小黃扁豆,不應旺炒,而要 恰當地煨炒整豆(直至泛微紅並散發出豆香),使其碎裂,製成孟恩 豆以便待用︒用這種方法製備的孟恩豆既美味又芳香︒

Note 2: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 2:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤 使用︒ pongal pongal

Moong Dal/Petite yellow lentil Pongal (Payattramparappu Pongal)