Mahadeva's Bhaga Sasthra
Ingredients:
| - ¼ padi |
|---|
| - ½ palam |
| - veesam 1/16 r.e |
| - 18 palam |
| - ¼ palam |
| - 1 palam |
| - 2½ palam |
| - ⅛ padi |
| - ¾ palam |
| - 1 palam |
| - ¼ palam |
| - ⅛ palam |
| - ¼ palam |
| - 2 ku.e |
- 1. Boil the water in a vessel. Add pigeonpea,ghee,turmeric powder to the boiling water and close it with a lid.
- 2. When the dal is 3/4th cooked add the ridge gourd by removing the outer skin and cutting into pieces. Again close with a lid.
- 3. Fry pepper,black gram,grated copra separately in ghee and grind it into a fine paste using water. Mix ⅛ padi water with the grinded paste and add it when both the dal and the vegetable gets completely cooked. Then add salt.
- 4. Temper using ghee,red chilly,mustard seed,black gram as prescribed in the 22nd recipe and add it the cooked dal.
- 5. Dissolve the asafoetida in water and add this also to the dal and serve.