another variety of moong dal/petite yellow lentil pongal (matroruvitha payattramparuppu pongal)
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孟恩豆米粥（另一版本）
ingredients 原料
| Small Rice | ½ padi | 碎米 / 短粒米 | | Moong Dal / Petite Yellow Lentil | ¼ padi | 煨過的孟恩豆 / 小黃扁豆 | | Turmeric Powder | ⅟₁₆ palam | 薑黃粉 | | Butter | 10½ palam | 牛油 | | Water | 1½ padi | 鹽末 | | Pepper | ¼ palam | 胡椒 | | Cumin Seeds | ¼ palam | 孜然 | | Clove | ⅟₁₆ palam | 丁香（去芽） | | Poedered Nutmeg | ⅟₁₆ palam | 肉豆蔻粉 | | Finely Chopped Ginger | 1 Ru.wt | 薑末 | | Powdered Salt | ½ palam | 鹽末 | | Ghee | 6 palam | 酥油 | | Asafoetida | ⅟₁₆ Ru.wt | 阿魏膠 | | Grated Coconut | 4 palam | 椰絲 |
This pongal also has to be prepared like Pongal recipe number
42. Add cloves(after removing the buds), Powdered Nutmeg and powdered mace each veesam (⅟₁₆) palam in addition to the pepper and cumin Seeds mentioned in the 4th paragraph of the 42nd Pongal recipe. Also, 9 palam Butter is to be used in place of ghee mentioned in 5th paragraph of 42nd Pongal recipe. 這道米粥也可像第42道食譜一樣烹製。除了第42道食譜 第4段中提到的胡椒和孜然之外，外加（去芽）丁香和肉 豆蔻粉，每種用量為 veesam (⅟₁₆) palam。此外，用 9 palam 牛油代替第42 道食譜第5段中提到的酥油。