maharashtra plain dal/ lentil (maharashtra saada paruppu) 馬哈拉施特拉邦扁豆湯
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| ingredients | 原料 | |
|---|---|---|
| Water | 1 padi | 淨水 |
| Split Pigeon Pea/ Toor Dal | ¼ padi | 木豆瓣 |
| Ghee | ¼ palam | 酥油 |
| Turmeric Powder | ⅛ Ru.wt | 薑黃粉 |
| Powdered Salt | 1 Ru.wt | 鹽 |
| Ghee | 1 Ru.wt | 酥油 |
| Jaggery | 1 Ru.wt | 粗蔗糖 |
| Asafoetida | 2 Ku.wt | 阿魏膠 |
Water - 1 padi 淨水 Split Pigeon Pea/ Toor Dal - ¼ padi 木豆瓣 Wash this well with water, and drain the water completely. 用水洗淨豆，瀝盡水份。
Ghee - ¼ palam 酥油 Add this to the drained lentil/toor dal. 酥油添入瀝乾的豆中。
Water - 1 padi 淨水 Pour this in a vessel and heat it. Once it starts boiling, add the lentil/Toor Dal. Then, when the dal starts boiling, 水倒入容器中加熱。水一沸，加入木豆。接著，當豆開始 沸騰，
Turmeric Powder - ⅛ Ru.wt 薑黃粉 add this to the boiling dal and cover the vessel. Once the dal/ lentil has cooked to a soft cotton-like texture, 將其加入沸豆中並蓋上容器。一旦豆煮成柔軟的棉花狀， Powdered Salt - 1 Ru.wt 鹽末 Ghee - 1 Ru.wt 酥油 Jaggery - 1 Ru.wt 粗蔗糖 Asafoetida - 2 Ku.wt 阿魏膠 add all of these ingredients to the cooking dal / lentil and mix. Keep it for some time. Then remove from the firewood stove. Mash the lentils using the head of a wooden spindle or brass ladle and then serve. 將上述食材添入烹煮中的木豆裡，攪拌。候一會兒。從柴 火爐上移開。用木杵或黃銅勺頭將豆搗糊後盛用。
豆
lentil
dal