孟恩豆米粥🔗

pongal pongal

Small Rice - ½ padi 碎米/短粒米 Roasted Moong Dal/Petite Yellow Lentil - ¼ padi 煨焙過的孟恩豆/小黃扁豆

Roast the moong dal as mentioned in Note 1 below. Wash the rice and dal and keep aside.

依照一下注 1 中的方法煨焙孟恩豆︒洗淨米與豆,放置 一邊︒

Turmeric Powder - veesam ¹⁄₁₆ palam 薑黃粉 Butter - 1½ palam 牛油 Add these two in the drained rice and mix well. 將這兩樣加入瀝乾的米中,拌勻︒

Water - 1½ padi 淨水

Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). When the water begins to boil, add the rice and dal which was mixed with butter and turmeric powder in it. Stir it well and close the pan with a lid. Once the rice is ¾th cooked, 在 4 padi 容量的 Thavalai(廣口釜形鍋)中煮水︒當水開始 沸騰,加入與牛油和黃薑粉混合的碎米和去皮綠豆︒攪拌 均勻,蓋上鍋蓋︒一旦米飯 ¾ 分熟,

Pepper - ¼ palam 胡椒 Cumin Seeds - ¼ palam 孜然 Finely chopped Ginger - 1 Ru.wt 薑末 Powdered Salt - ½ palam 鹽末 Add these in the pongal and mix. Then immediately,

將其加入米豆粥並混合︒隨即,

Ghee - 6 palam 酥油

Check for the quality of the ghee and pour it in Pongal, stir it well. Remove from the firewood stove and keep on the heat of live coal (from burnt firewood). 察看酥油質量並將其添入粥中,拌勻︒從柴火爐中取出並 置於(燃木而成的)活熱炭上︒ pongal pongal

Asafoetida - veesam¹⁄₁₆ Ru.wt 阿魏膠 Soak this in 2 Ru.wt water and add the water alone in the pongal and stir.

將其泡在 2 Ru. wt 淨水中,然後只將水添入粥中並攪拌︒

Grated coconut - 4 palam 椰絲 Add this to the pongal and keep the vessel on the heat of live coal for 5 minutes. Then remove from the heat and use it. 椰絲添入粥中並將鍋器在熱活炭上靜置5分鐘︒然後從火 上移開並用之︒

Instead of grated coconut, 5 palam cashew nuts can also be used as mentioned in Note 2. 也可以用 5 palam 腰果代替椰絲,如注釋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

This pongal also has to be prepared like Pongal recipe number 42. Add cloves(after removing the buds), Powdered Nutmeg and powdered mace each veesam (¹⁄₁₆) palam in addition to the pepper and cumin Seeds mentioned in the 4th paragraph of the 42nd Pongal recipe. Also, 9 palam Butter is to be used in place of ghee mentioned in 5th paragraph of 42nd Pongal recipe.

Another Variety Of Moong Dal/Petite yellow lentil Pongal (Matroruvitha payattramparuppu Pongal) 孟恩豆米粥(另一版本)

這道米粥也可像第42 道食譜一樣烹製︒除了第42道食譜 第4段中提到的胡椒和孜然之外,外加(去芽)丁香和肉 豆蔻粉,每種用量為 veesam (¹⁄₁₆) palam︒此外,用 9 palam 牛油代替第42 道食譜第 5 段中提到的酥油︒

pongal pongal

原料

Small Rice Moong Dal / Petite Yellow Lentil Turmeric Powder Butter Water Pepper Cumin Seeds Clove Poedered Nutmeg Finely Chopped Ginger Powdered Salt Ghee Asafoetida Grated Coconut 碎米/短粒米 煨過的孟恩豆/小黃扁豆 薑黃粉 牛油 鹽末 胡椒 孜然 丁香(去芽) 肉豆蔻粉 薑末 鹽末 酥油 阿魏膠 椰絲 ½ padi ¼ padi ¹⁄₁₆ palam 10½ palam 1½ padi ¼ palam ¼ palam ¹⁄₁₆ palam ¹⁄₁₆ palam 1 Ru.wt ½ palam 6 palam ¹⁄₁₆ Ru.wt 4 palam

Ingredients

Water - 1¾ padi 淨水

Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). When it is boiling,

在 4 padi 容量的Thavalai(廣口釜形鍋)中煮水︒沸騰時,

Split pigeon pea/Toor Dal - ¼ padi 木豆瓣 Ghee - ½ palam 酥油 Turmeric Powder -3 veesam ³⁄₁₆ Ru.wt 薑黃粉 Mix these three together and add them to the boiling water. Stir it well and close the pan with a lid.