Split pigeon pea /Toor Dal Pongal (Tuvaramparappu Pongal) 木豆米粥🔗

混合這三種食材並加入沸水中︒攪拌均勻,蓋上鍋蓋︒

Small Rice - ½ padi 碎米/短粒米

Soak this in water for 1 naazhigai, wash well and drain the water. Then, check if the dal has cooked properly and add the washed rice in it. Using a ladle, mix well and close the lid. After few minutes, check if the rice has cooked ¾ th, then 米浸泡在水中1 naazhigai,洗淨,瀝乾︒然後,察看木豆 是否煮熟,再加入淨米︒用勺子拌勻並蓋上蓋子︒數分鐘 後,察看米是否已¾ 分熟,然後, pongal pongal

Pepper - ¼ palam 胡椒 Cumin Seeds - ⅛ palam 孜然 Powdered Salt - ½ palam 鹽末 Finely Chopped Ginger - ½ palam 薑末 add these one after the other into the pongal and stir continuously. Then,

將這些依次加入米粥並不斷攪拌︒接著,

Ghee - 3¾ palam 酥油 add this to the pongal and keep the pan on the heat of the live coal (from burnt firewood).

添油入粥並將鍋置於(燃木而成的)熱活炭上︒

Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠

Soak this in 2 Ru.wt water and add the water alone in the pongal and stir.

將其浸泡在 2 Ru.wt 水中,然後只將水加入米粥並攪拌︒

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. Instead of grated coconut, 5 palam cashew nuts can also be used as mentioned in Note.

椰絲添入粥中並將容器置於活熱炭上 5 分鐘︒然後從炭上 移開並用之︒也可以用 5 palam 腰果代替椰絲,如注釋中 所述︒

Note: 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: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

Small Rice - ½ padi 碎米/短粒米 Moong Dal/ Petite Yellow Lentil - ¼ padi 孟恩豆/小黃扁豆 Mix these together and wash them well. Drain the water and keep aside.

將米豆混合,仔細清洗︒瀝乾水放置一邊︒

Water - 1½ padi 淨水

Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). When it is boiling, add the rice and dal in it. When this starts boiling and is half cooked,