Gujarati Pongal 古吉拉特邦米粥
Among these, fry all ingredients separately except cumin Seeds in the heated ghee. Add the cumin Seeds to these and powder them without adding water.
其中,除孜然外,所有調料都在加熱的酥油中單獨煎炸︒ 然後加入孜然,一併無水磨製成粉︒
De-skinned Yellow Petite Lentil/Yellow Moong Dal - ¼ padi 去皮的小黃扁豆/黃色孟恩豆 pongal pongal
| Ingredients | 原料 | |
|---|---|---|
| Ghee | ¼ padi | 酥油 |
| De-skinned and Sliced Onions | 5 palam | 去皮切片的洋蔥 |
| Garlic | ⅞ palam | 蒜 |
| Cloves | ¼ Ru.wt | 丁香 |
| Cinnamon | ¼ Ru.wt | 肉桂 |
| Cardamom | ¼ Ru.wt | 豆蔻 |
| Pepper | ¼ Ru.wt | 胡椒 |
| Cumin Seeds | ⅞ palam | 孜然 |
| De-skinned Yellow Petite Lentil/Yellow Moong Dal | ¼ padi | 去皮的小黃扁豆/黃色孟恩豆 |
| Rice | ¼ padi | 大米 |
| Water | 1 padi | 淨水 |
| Ginger | ⅞ palam | 薑 |
| Salt | ⅞ palam | 鹽 |
Roast or fry these in the ghee. Keep the remaining ghee aside in a pot.
在酥油中煎炒豆子︒剩下的酥油留在鍋裡︒
Rice - ¼ padi 大米
Wash this well and drain the water. Add the above prepared Dal masala to the rice and mix well.
洗淨米,瀝乾水︒將之前備好的孟恩豆、馬薩拉添入米中 並和勻︒
Water - 1 padi 淨水
Pour this in a 2 padi water capacity vessel and heat it. Once the water starts to boil, add the rice mixed with Masala and dal and mix well. When this is ¾th cooked,
倒水入容量 2 padi 的容器中並加熱︒一旦水開始沸騰,加入 與馬薩拉、孟恩豆混合的米,拌勻︒當米豆 ¾ 分熟時,
Ginger - ⅞ palam 薑
Salt - ⅞ palam 鹽
Powder the salt and deskin the ginger and finely chop. Add these to the Pongal and mix. After 5 minutes, place the vessel on the heat of live coal(from burnt firewood). Add the ghee which was kept aside, mix and keep it closed for a few minutes. It can then be used.
鹽磨成粉,薑去皮切碎,添入米豆粥中拌開︒5 分鐘後, 將容器放在(燃木而成的)活炭上熱︒添入先前放置一 旁炒過豆子的酥油,拌勻並蓋上蓋燜幾分鐘︒隨後即可
用之︒
pongal pongal