Green Moong Dal Sojji 孟恩豆娑季饭
Note : 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/split and made as dal and then used. Dal prepared in this method will be tasty and aromatic. 注:凡是食譜的原料中提到煨製過的孟恩豆/小黃扁豆,不要旺 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︒
| Small Rice | ¾ padi | 碎米/短粒米 |
|---|---|---|
| Roasted Moong Dal/Roasted Petite Yellow lentils | ¼ padi | 煨焙過的孟恩豆/小黃扁豆 |
| Ghee | 5 palam | 酥油 |
| Water | 2 padi | 淨水 |
| Red Chilli | ¼ palam | 乾紅辣椒 |
| Split Black Gram/Urad Dal | ½ palam | 印度黑豆瓣 |
| Mustard Seeds | ¼ palam | 芥菜籽 |
| Curry leaves | ⅛ palam | 咖哩葉 |
| Turmeric powder | ⅛ Ru.wt | 薑黃粉 |
| Powdered salt | ½ palam | 鹽末 |
| Pepper | ⅛ palam | 胡椒 |
| Cumin Seeds | ⅛ palam | 孜然 |
| Asafoetida | 2 ku.wt | 阿魏膠 |
Ingredients
RICE sojji 娑 季
Rice - ¾ padi 大米 Moong Dal/Petite Yellow Lentils - ¼ padi 孟恩豆/小黃扁豆 Roast these as in Recipe number 25, then mix them together and keep aside. 如第25 道食譜煸烤米和豆,然後將其混合並放置一邊︒
Grated Coconut - 10 palam 椰絲 Water - 2 padi 淨水 Put the coconut in an Ammikkal (flat grinding stone),sprinkle some water and grind the coconut into a butter-like consistency.