Maharashtra Pongal 马哈拉施特拉邦米粥🔗

Mix this in the rice and dal, after the water has completely drained.

水瀝盡後,將酥油和入米和孟恩豆中︒

Ghee - 5 palam 酥油

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

在 4 padi 容水量的Thavalai(廣口釜形鍋)中熱油︒油一熱, i pongal pongal

Mustard Seeds - ½ palam 芥菜籽 Asafoetida - ½ Ru.wt 阿魏膠 Prepare the seasoning using these ingredients as mentioned in Recipe Number 22.

依照第 22 道食譜的方法,備製調味料︒

Water - 1½ palam 淨水 Add this to the seasoning and once the water starts boiling, 添水入調味料中,一旦水開始沸騰,

Saffron - ⅛ palam 藏紅花

Dissolve this in 1 Ru.wt water and add to the boiling water. Add the drained rice and dal in the water, stir well and cover the vessel. Check if the rice is half cooked. Then, 花溶泡於 1 Ru.wt 水裡,一併倒入沸水中︒倒入瀝乾的米與 豆,攪拌均勻並蓋上容器︒查看米豆是否半熟︒其後,

Salt - 1 palam 鹽

Pepper - ½ palam 胡椒

Cardamom - ½ palam 豆蔻

Powder the salt and cardamom separately each. Remove the black skin of the pepper and break it into half pods as mentioned in Pongal Recipe number 46. Add it to the pongal one after another. Then,

鹽和豆蔻分別磨粉︒依照第 46 道食譜中所述,去除胡椒黑 皮並將椒莢對半分開︒依次相繼添入粥中︒然後,

Clove - ½ palam 丁香

Grated Dry Coconut - 5 palam 乾椰絲 roast each of these in ghee separately and powder them. 分別用酥油炒製後磨成粉︒

Cumin Seeds - ¼ palam 孜然 Powder this also and add it to the roasted and powdered clove and dry coconut. Add these to the pongal. 也將其磨粉,然後將其加入烤過的丁香椰絲粉中︒一併添 入粥中︒ pongal pongal

Almonds - 5 palam 杏仁

Choose those which are not bitter and remove the skin. Chop into thin long slices, add to the pongal and mix. After the rice is ¾th cooked,

選不苦的杏仁並去皮︒切成薄薄的長片,添入粥中拌開︒ 米與豆 ¾ 分熟後,

Ghee - 5 palam 酥油

add this also into the pongal. Mix and remove from the firewood stove. Place it on the heat of the live coal (from the firewood stove) for 5 minutes. While serving,

將酥油也添入粥中︒和勻後從柴火爐上取下︒將其置於 (燃木而成的)活熱炭上5分鐘︒用前,

Grated Coconut - 3¼ palam 椰絲 add this to the pongal . Instead of grated coconut, 5 palam cashew nuts can also be used as mentioned in Note. 在粥中灑入椰絲︒也可用 5 palam 腰果代替椰絲,如注釋 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︒

使用︒

pongal pongal

Ghee - ¼ padi 酥油 Heat this in a frying pan. After it has heated up, 在煎鍋中加熱酥油︒加熱後,

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