Mahadeva's Bhaga Sasthra
Ingredients:
| Water | - 1 padi |
|---|---|
| Pigeon Pea | - ¼ padi |
| Ghee | - ½ palam |
| Turmeric Powder | - veesam 1/16 r.e |
| Red Chilly | - ½ palam |
| Pepper | - ⅛ palam |
| Coriander Seed | - ⅜ palam |
| Cumin Seed | - ¼ r.e |
| Cinnamon | - ⅛ r.e |
| Grated Copra | - 2 palam |
| Ghee | - 1 palam |
| Water | - ⅛ padi |
| Tamarind | - 1 ½ palam |
| Salt | - ¾ palam |
| Water | - veesam 1/16 padi |
| Raw Rice Flour | - 1 r.e |
| Ghee | - 1½ palam |
| Red Chilly | - ⅛ palam |
| Mustard Seed | - ⅛ palam |
| Curry Leaves | - 1 r.e |
| Asafoetida | - 2 r.e |
- 1. Boil the water in a lead coated vessel. Add the dal,turmeric powder,ghee to the boiling water and close it with a lid.
- 2. Fry the red chilly in gingely oil and keep it aside. Separately fry pepper,coriander seed,cumin seed,cinnamon and grated copra in ghee. Then using water grind these items into a fine paste(butter consistency) along with red chilly.
- 3. Mix this fine paste in little water and add it to the dal after it has completely cooked. Also add ghee(1 palam) to the dal and mix it.
- 4. Then mix the water and tamarind together in a lead coated vessel to get the juice extract and remove the seeds and residue. Add the tamarind juice to the dal which is cooking.
- 5. Then add the salt also to the dal. Mash the dal using a brass ladle and after 5 minutes we should check the dal whether it is watery or solid like by lifting it and pouring into the vessel.
- 6. If it is watery separately mix water with raw rice flour and add it to the dal by stirring it immediately. If we did not stir it immediately it may get burnt or lumps will be formed. Adding the rice flour with water is not necessary if the dal is thick like consistency.
- 7. Using ghee,mustard seed,red chilly,curry leaves temper it as prescribed in the 22nd recipe and add it to the dal.
- 8. Mix the asafoetida in half palam water and dissolve it. Then add it to the dal and mix it nicely and serve.
- 9. People who don't like cinnamon can avoid it and use.