Lentils (paruppugal) 豆类🔗

這類菜是米飯、Roti(麵包)和adai(煎餅) 等主食的第一道配菜︒此菜類品非常美味, 給身體帶來力量︒多數情况以木豆備製︒ 但在實踐中,也使用小黃扁豆/黃孟恩豆

或印度黑豆瓣︒來自馬來亞拉州的人以硬 皮豆(horse gram lentils)配粥(kanji),乃一 道名菜︒因此,諺語「硬皮豆配粥kanjikku kaanankondaattam」應運而生︒ lentil Dal

Water - 1 padi 淨水

Pour this into a Thavalai(wide mouth vessel) and heat it. 將其倒入Thavalai(廣口釜形鍋)中並加熱︒

Split Pigeon Pea/Toor Dal - ¼ padi 木豆瓣 Turmeric Powder - veesam (¹⁄₁₆) Ru.wt 薑黃粉 Ghee - ½ palam 酥油

Add these to the boiling water and keep the vessel closed. Once the split pigeon pea has cooked to a soft cotton-like consistency,

將上述原料加入沸水中並蓋好鍋器︒一旦木豆煮成柔軟的 棉花狀,

Powdered Salt - ¼ palam 鹽末

Add this to the lentil and smash well using the head of a brass ladle head or wooden spindle. When the lentil/dal thickens and the water has been absorbed, remove it from the stove and use it.

加鹽入豆,並用黃銅勺頭或木杵搗糊︒豆湯濃稠且水份吸 盡時,將其從灶上取下用之︒ lentil Dal

Lemon extract Lentil/Dal (Elumichaippazharasa paruppu)

Water - 1 padi 淨水

Split pigeon pea/Toor Dal - ¼ padi* 木豆瓣***

Ghee - ½ palam 酥油

Turmeric Powder - vessam ¹⁄₁₆ Ru.wt 薑黃粉

Salt - ¼ palam 鹽

Using these ingredients, cook the dal/lentil as given in Plain dal recipe number 90. Then, remove from the firewood stove and let it cool a little.

使用上述原料,依照普通豆湯第 90 道食譜中的說明烹製 豆子︒然後,從柴火爐中取出,令其微凉︒

Lemon - 2 顆檸檬

Choose big and juicy lemons. Cut them and remove the Seeds. Squeeze the juice on the dal/lentil and stir well. 選擇大而多汁的檸檬︒切開,去籽︒將汁擠在豆上,拌勻︒

Ghee - ½ palam 酥油 Red Chilli - ⅛ palam 乾紅辣椒 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Mustard Seeds - ⅛ palam 芥菜籽

柠檬豆汤

Water Split Pigeon Pea / Toor Dal Ghee Turmeric Powder Salt Lemon Red Chilli Split Black Gram/Urad Dal Mustard Seeds Curry Leaves Green Chilli 1 padi ¼ padi 1 palam ¹⁄₁₆ Ru.wt ½ palam 2 ⅛ palam ¼ palam ⅛ palam ⅛ palam ¼ palam* Ingredients 原料 **淨水 木豆瓣 酥油 薑黃粉 鹽 檸檬 乾紅辣椒 印度黑豆瓣 芥菜籽 咖哩葉 青辣椒* lentil Dal

Prepare the seasoning as per 22nd recipe using the above ingredients. Once the sound stops, 依照第 22 道食譜的方法,以上述食材烹製調味料︒一旦油濺聲停息,

Curry Leaves - ⅛ palam 咖哩葉 Green Chilli - ¼ palam 青辣椒 finely chop the green Chilli, shred the curry leaves and add both of these to the seasoning. Once the chillies are fried lightly, add the seasoning to the Dal/Lentil and stir. Then use it. 青辣椒切末,咖哩葉撕碎,將兩者加入調味料中︒青辣椒 末在油中輕煸後,把整個調味料加入木豆/小扁豆中,拌 開︒其後用之︒

Instead of this lentil, Split Black Gram/Urad Dal, Whole Green Gram or Split Bengal Gram/Chana Dal can be used. Petite Yellow Lentil/Yellow Moong Dal alone should be used by either roasting or without roasting. All the other lentils should be used only after roasting. 可用印度黑豆瓣、整顆綠豆或鷹嘴豆瓣代替木豆︒小黃扁豆/黃孟恩豆是否經煨炒都可用︒所有其他小扁豆應煨炒後使用︒ lentil Dal

Water - 1 padi 淨水 Split Pigeon Pea/ Toor Dal - ¼ padi 木豆瓣 Wash this well with water, and drain the water completely. 用水洗淨豆,瀝盡水份︒

Ghee - ¼ palam 酥油 Add this to the drained lentil/toor dal. 酥油添入瀝乾的豆中︒

Water - 1 padi 淨水

Maharashtra plain dal/ lentil (Maharashtra saada paruppu) 马哈拉施特拉邦扁豆汤

Pour this in a vessel and heat it. Once it starts boiling, add the lentil/Toor Dal. Then, when the dal starts boiling, 水倒入容器中加熱︒水一沸,加入木豆︒接著,當豆開始 沸騰,

Turmeric Powder - ⅛ Ru.wt 薑黃粉

add this to the boiling dal and cover the vessel. Once the dal/ lentil has cooked to a soft cotton-like texture, 將其加入沸豆中並蓋上容器︒一旦豆煮成柔軟的棉花狀,

Ingredients 原料 lentil Dal

Powdered Salt - 1 Ru.wt 鹽末

Ghee - 1 Ru.wt 酥油

Jaggery - 1 Ru.wt 粗蔗糖

Asafoetida - 2 Ku.wt 阿魏膠

add all of these ingredients to the cooking dal/lentil and mix. Keep it for some time. Then remove from the firewood stove. Mash the lentils using the head of a wooden spindle or brass ladle and then serve.

將上述食材添入烹煮中的木豆裡,攪拌︒候一會儿︒從柴 火爐上移開︒用木杵或黃銅勺頭將豆搗糊後盛用︒ lentil Dal

Maharashtrian Spicy Dal (Maharashtra kaaraparuppu) 马哈拉施特拉邦辣扁豆汤

Water - 1 padi 淨水

Split Pigeon Pea/ Toor Dal - ¼ padi 木豆

Turmeric Powder - ⅛ Ru.wt 薑黃粉

Ghee - ¼ palam 酥油

Boil the water. Mix and knead the lentil/dal, turmeric powder and ghee well and add to the boiling water, and cover it. Once the lentil/dal has cooked to a soft cotton-like texture,

煮沸水︒將豆、薑黃粉與酥油和勻,倒入沸水中,蓋上 蓋子︒一旦木豆煮成柔軟的棉花狀,

Powdered Salt - 1 Ru.wt 鹽末

Jaggery - ½ Ru.wt 粗蔗糖

add these to the dal/lentil. And along with this,

將上述原料添加到木豆中︒與此同時,

Cumin Seeds - ¼ Ru.wt 孜然籽

Red Chilli - ½ Ru.wt 乾紅辣椒

Grated Copra - 1 palam 乾椰殼絲

roast each of these in ghee separately, and mix them. Add this to the dal/lentil.

分別用酥油煸炒上述食材,然後混合︒將此添入豆中︒

Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠

Dissolve this in 1 Ru.wt water and pour the clear solution to the dal/lentil.

將其溶於 1 Ru.wt 水中,接著將清汁澆入豆中︒

Ghee - 1 palam 酥油

Chilli - ¼ Ru.wt 辣椒

Mustard Seeds - ½ Ru.wt 芥菜籽

Prepare the seasoning as per recipe number 22 using these ingredients. Then add the seasoning to the dal and use it. 依照第 22 道食譜,以上述食材烹製調味料︒其後將味料 添入豆中並食用︒

Pour this in a lead coated vessel, place it on the firewood stove and heat it.

將其倒入塗鉛容器中,架上柴火爐加熱︒

Split pigeon pea sour dal/ Lentil (tuvaram paruppu puli paruppu) 罗望子豆汤

Split Pigeon Pea/Toor Dal - ¼ padi 木豆 Ghee - ½ palam 酥油 Turmeric Powder - veesam ¹⁄₁₆ Ru.wt 薑黃粉 Add these three to the boiling water and close the vessel. 將此三者加入沸水中並蓋上器蓋︒

Ingredients 原料 lentil Dal

Chilli - ½ palam 辣椒

Roast these properly in little Gingelly Oil. 用少量未精炼的芝麻油適當煸炒辣椒︒

Pepper - ⅛ palam 胡椒

Coriander Seeds - ⅜ palam 香菜籽

Cumin Seeds - ¼ Ru.wt 孜然籽

Cinnamon - ⅛ Ru.wt 桂皮

Grated Dry Coconut - 2 palam 乾椰絲

Roast each of these separately in ghee and add the roasted green chilli to this. Sprinkle some water and grind this to a butter-like paste. Dissolve this in ⅛ padi water. Check if the lentil/dal has cooked to a soft cotton like texture. Then, pour the spice mixed in water in the dal/lentil.

分別用酥油煸烤上述食材,然後在其中加入烤青椒︒灑些 水,將其磨成黃油狀的香料醬︒將其溶於⅛ padi 水中︒察 看木豆是否已熟至柔軟的棉花狀︒然後,將混合在水中的 香料倒入木豆中︒

Ghee - 1 palam 酥油 Add this into the dal/lentil. 將其添入豆中︒

Water - ⅛ padi 淨水

Tamarind - 1½ palam 羅望子

Put these two in a lead coated vessel. Extract the tamarind juice and remove the Seeds and remnants. Add the tamarind extract

to the boiling lentil.dal. Then,

將此二者放入塗鉛容器裡︒取羅望子汁並去籽除渣︒將羅 望子汁加入沸騰的木豆中︒然後,

Salt - ¾ palam 鹽

Add this also in the lentil/dal. Using the head of a lead coated brass ladle smash the lentil/dal. After 5 minutes, take one ladle full of dal and pour it back into the same dal from a height of 1 jaan(6-8 inches). Then, you will know whether the consistency lentil Dal

of the dal is thick or thin. If it is watery, in order to make it thick, 加鹽入豆︒用包鉛的黃銅勺頭搗糊豆子︒ 5 分鐘後,取一 勺木豆,從 1 jaan(6- 8 英寸)的高度將其倒回鍋中︒便可 目測豆糊的稠度︒倘若較稀,為使其濃稠,

Water - veesam ¹⁄₁₆ padi 淨水

Raw Rice Flour - 1 Ru.wt 生黏米粉

Mix these two and add to the boiling dal/lentil, and stir immediately. Else it will form lumps. If the dal. lentil was thick, then no need to add this rice flour. After three minutes of adding rice flour to the lentil,

混合此兩者,並倒入沸騰的豆糊中,立即攪拌︒否則會結 塊︒如果豆糊很稠,便無需添黏米粉︒將生黏米粉汁加入 木豆三分鐘後,

Ghee - 1½ palam 酥油

Red Chilli - ⅛ palam 乾紅辣椒

Mustard Seeds - ⅛ palam 芥菜籽

Curry Leaves - 1 Ru.wt 咖哩葉

Using these ingredients, prepare the seasoning as given in recipe number 22.

用這些食材,依照第22 道食譜所述的方法,備製調味料︒

Asafoetida - 2 Ru.wt 阿魏膠

Dissolve this in ½ palam water and add the clear solution to the lentil/dal. Mix it and then use it.

將其溶於 ½ palam 水中,並將清汁添入豆中︒攪拌後即可

Those who don't wish to add cinnamon needn't add it in the lentil. 若不 想加肉桂,不必添入豆中︒

lentil Dal

Ridge Gourd Sour Dal (peerkangaai puliparuppu)

Water - 1¼ padi 淨水

Pour the water in a lead coated vessel and keep it on the firewood stove and heat it.

將水倒入塗鉛鍋器中,架在柴火爐上熱煮︒

Split Pigeon Pea/ Toor Dal - ¼ padi 木豆 Ghee - ½ palam 酥油 Turmeric Powder - veesam (¹⁄₁₆) Ru.wt 薑黃粉

Mix these three ingredients well and add to the boiling water and cover it. Check if the lentils/dal has cooked ¾ th. 將此三料混合均勻,加入沸水中,蓋上鍋蓋︒檢查木豆是 否已 ¾ 分熟︒

Ridge Gourd - 18 palam 絲瓜 Peel the top skin and cut them into small pieces. Add the pieces into the boiling dal/lentil. Stir using a brass ladle. Once the dal/lentil is cooked well, smash it using the head of a ladle .

丝瓜柠檬木豆汤

lentil Dal

剝掉瓜蒂皮,切成小塊,投入沸豆中︒用黃銅勺攪拌︒ 豆煮熟後,用勺頭搗糊︒

Green Chilli - 1 palam 青辣椒 Chop it finely and fry in ghee. Then add to the dal/lentil. 切碎青辣椒,放酥油煎︒然後添入木豆糊中︒

Salt - ¾ palam 鹽

Add this also to the lentil/dal. Mix well again. If the dal/lentil is watery,

添鹽入豆︒再次拌勻︒倘若豆糊太稀,

Rice Flour - ½ Ru.wt 黏米粉 Sprinkle this on the lentil/dal and mix well. Then remove the vessel from the firewood stove. 把粉撒在豆上,拌勻︒然後從柴火爐上把鍋取下︒

Ghee - 1 palam 酥油 Red Chilli - ¼ palam 乾紅辣椒 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Using the above ingredients prepare the seasoning as per recipe number 22. 依照第 22 道食譜,以上述食材烹製調味料︒

Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠 Dissolve this in 1 Ru.wt water and add the clear solution to the lentil/dal.

將其溶於 1 Ru.wt 水中,並將清汁添入豆中︒

Lemon - 2 顆檸檬

Choose big lemons. Press them , cut them, remove the Seeds and squeeze the juice on the lentil/Dal before serving and use it. 選大顆檸檬︒盛用前,將其滾壓,切開,去籽,擠汁澆在 豆上後,用之︒ lentil Dal

Water - 1¼ padi 淨水

Pour the water in a lead coated vessel and keep it on the firewood stove and heat it.

將水倒入塗鉛容器中,置於柴火爐上熱煮︒

Split Pigeon Pea/ Toor Dal - ¼ padi 木豆

Ghee - ½ palam 酥油