gujarati pongal🔗

Ghee - ¼ padi 酥油 Heat this in a frying pan. After it has heated up, 在煎鍋中加熱酥油。加熱後，

De-skinned and Sliced Onions - 5 palam 去皮切片的洋蔥 Garlic - ⅞ palam 蒜 Cloves - ¼ Ru.wt 丁香 Cinnamon - ¼ Ru.wt 肉桂 Cardamom - ¼ Ru.wt 豆蔻 Pepper - ¼ Ru.wt 胡椒 Cumin Seeds - ⅞ palam 孜然 Among these, fry all ingredients separately except cumin Seeds in the heated ghee. Add the cumin Seeds to these and powder them without adding water. 其中，除孜然外，所有調料都在加熱的酥油中單獨煎炸。 然後加入孜然，一併無水磨製成粉。

De-skinned Yellow Petite Lentil/Yellow Moong Dal - ¼ padi 去皮的小黃扁豆／黃色孟恩豆 Roast or fry these in the ghee. Keep the remaining ghee aside in a pot. 在酥油中煎炒豆子。剩下的酥油留在鍋裡。

Rice - ¼ padi 大米 Wash this well and drain the water. Add the above prepared Dal masala to the rice and mix well. 洗淨米，瀝乾水。將之前備好的孟恩豆、馬薩拉添入米中 並和勻。

Water - 1 padi 淨水 Pour this in a 2 padi water capacity vessel and heat it. Once the water starts to boil, add the rice mixed with Masala and dal and mix well. When this is ¾th cooked, 倒水入容量2 padi的容器中並加熱。一旦水開始沸騰，加入 與馬薩拉、孟恩豆混合的米，拌勻。當米豆¾分熟時，

Ginger - ⅞ palam 薑 Salt - ⅞ palam 鹽 Powder the salt and deskin the ginger and finely chop. Add these to the Pongal and mix. After 5 minutes, place the vessel on the heat of live coal (from burnt firewood). Add the ghee which was kept aside, mix and keep it closed for a few minutes. It can then be used. 鹽磨成粉，薑去皮切碎，添入米豆粥中拌開。5分鐘後， 將容器放在（燃木而成的）活炭上熱。添入先前放置一 旁炒過豆子的酥油，拌勻並蓋上蓋燜幾分鐘。隨後即可 用之。

De-skinned Petite Yellow Lentil / Yellow Moong Dal - ¼ padi 去皮小黃扁豆 / 黃孟恩豆 Rice - ¼ padi 大米 Wash these two and drain the water. 淘洗二者並瀝乾水份。

Cloves - ¼ Ru.wt 丁香 Cardamom - ¼ Ru.wt 豆蔻 Pepper - ¼ Ru.wt 胡椒 Cinnamon - ¼ Ru.wt 肉桂 Salt - ⅞ palam 鹽 Powder the salt separately. Roast the other ingredients in ghee. Mix all of this in the mixed rice and dal. 鹽單獨磨成粉。在酥油中煸烤其他香料。一併混入米和 豆中。

Ghee - 7½ palam 酥油 Pour this in a frying pan and heat it. Add the masala (spices) mixed rice and dal and roast properly by continuously stirring. 倒油入煎鍋，加熱。加入混合了馬薩拉（香料）的米豆， 不斷攪拌適當焙炒。

Milk - 1 padi 牛奶 Pour this in a non-oxidising vessel and heat it. When the milk begins to boil, add the roasted rice, dal and masala mix in the milk. Stir it, keep the flame of the firewood stove low and cook. Once the rice and dal is cooked completely and the milk has been completely absorbed, 倒牛奶入耐氧化的容器中並加熱。當牛奶開始沸騰，在牛 奶中加入焙炒過的馬薩拉調味米、豆。攪拌一下，把柴火 爐的火調小。一旦米和豆完全煮熟，牛奶也被完全吸收，

Ghee - 7½ palam 酥油 pour this in the pongal and stir it well. Keep it on the heat of live coal (from burnt firewood) for some time and use it. 在放入豆粥中放酥油，拌勻。將粥置於（燃木而成的）活 熱炭上一段時間後，用之。

If needed, 5 palam cashews or almonds can be added when the rice and dal is getting cooked in the milk. 若需，當米和豆在牛奶中煮熟後，可加入5 palam腰果或 杏仁。