green moong dal sojji
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孟恩豆娑季飯
ingredients 原料
| Small Rice | ¾ padi | 碎米／短粒米 |
| Roasted Moong Dal/Roasted Petite Yellow lentils | ¼ padi | 煨焙過的孟恩豆／小黃扁豆 |
| Ghee | 5 palam | 酥油 |
| Water | 2 padi | 淨水 |
| Red Chilli | ¼ palam | 乾紅辣椒 |
| Split Black Gram/Urad Dal | ½ palam | 印度黑豆瓣 |
| Mustard Seeds | ¼ palam | 芥菜籽 |
| Curry leaves | ⅛ palam | 咖喱葉 |
| Turmeric powder | ⅛ Ru.wt | 薑黃粉 |
| Powdered salt | ½ palam | 鹽末 |
| Pepper | ⅛ palam | 胡椒 |
| Cumin Seeds | ⅛ palam | 孜然 |
| Asafoetida | 2 ku.wt | 阿魏膠 |
Small Rice - ¾ padi 碎米 Put little by little in a frying pan and roast until it turns sandy in color. 將碎米一點一點放入煎鍋中，煨炒至米轉呈沙色。
Roasted Moong Dal / Roasted Petite Yellow lentils - ¼ padi 煨焙過的孟恩豆／煨焙過的小黃扁豆 Mix this with the roasted rice and do as said in Recipe number 24. 按第24道食譜所述的方式烹製豆子與炒過的碎米。
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/split and made as dal and then used. Dal prepared in this method will be tasty and aromatic. 注：凡是食譜的原料中提到煨製過的孟恩豆／小黃扁豆，不要旺 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。