another variety of yellow moong dal sweet pongal (matrroruvitha payattram paruppu sarkkarai pongal)🔗

Small Rice - ½ padi 碎米／短粒米 Roasted Yellow Moong Dal / Petite Yellow Lentil - 1/8 padi 煨焙過的黃孟恩豆／小黃扁豆 Roast this as mentioned in the Note. Mix the rice and dal together. Wash well and drain the water. 依照注釋中的方法煨焙。混合米與豆。淘淨，瀝乾。

Saffron - ⅛ Ru.wt 藏紅花 Dissolve this well in 3 Ru.wt milk and mix it with the drained rice and dal. 將其溶於 3 Ru.wt 牛奶中，然後與瀝乾的米和豆混合。

Water - 1¼ padi 淨水 Pour this in a 3 padi water-capacity Thavalai (wide mouthed pan) and heat it. When it boils, add the rice and dal mixed with saffron. Mix and cover the pan. Once the rice is cooked ¾ th, 將水倒入3 padi 容量的 Thavalai（廣口釜形鍋）中並加 熱。當水沸騰時，加入米、豆，與藏紅花混合後蓋上鍋 蓋。米飯一到 ¾ 分熟，

Butter - 2 palam 牛油／黃油 Powdered Rock sugar or sugar - 15 palam 冰糖粉、糖 Ghee - 12 palam 酥油 Cloves - ¼ palam 丁香 Put these in the pongal and mix. The cloves alone should be fried in ghee and then added. Then, 將上述食材添入米粥，拌開。丁香應單獨用酥油炸後再 添入。然後，

Ginger - 1 Ru.wt 薑 deskin the ginger, grate it and add it in the pongal. Also, 生薑去皮，磨碎並添入米粥。另外，

Cardamom powder - ¼ palam 豆蔻粉 add this and stir once again. Place the vessel on the heat of live coal (from burnt firewood) for 5 minutes. 添入豆蔻粉後再攪一遍。將鍋放在（燃木而成的）活熱炭 上5分鐘。

Raw Edible Camphor - ⅛ Ru.wt 生食樟腦 Powder this, sprinkle on the pongal, mix and use the pongal. 樟腦磨粉，灑在米粥上，拌勻並用粥。

The ginger and clove used is to help in quick digestion for those who con- sume it and not for its taste. 所用的生薑和丁香是用於助益食用者 快速消化，而並非為其口味。

Note: Whenever roasted moong dal/roasted petite yellow lentils is men- tioned in the ingredients of any recipe, moong dal should not be roasted directly, instead whole lentils should be roasted properly (until it turns reddish in color and gives aroma), broken and made as dal and then used. Dal prepared in this method will be tasty and aromatic.

注：凡是食譜的原材中提到煨製過的孟恩豆／小黃扁豆，不應旺炒，而要恰當地煨炒整豆（直至泛微紅並散發出豆香），使其碎裂，製成孟恩豆以便待用。用這種方法製備的孟恩豆既美味又芳香。