maharashtrian spicy dal (maharashtra kaaraparuppu)
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馬哈拉施特拉邦辣扁豆湯
ingredients 原料
| Water | 1 padi | 淨水 |
| Split pigeon pea/Toor Dal | ¼ padi | 木豆 |
| Ghee | 1¼ palam | 酥油 |
| Turmeric Powder | ⅛ Ru.wt | 薑黃粉 |
| Powdered Salt | 1 Ru.wt | 鹽 |
| Jaggery | ½ Ru.wt | 粗蔗糖 |
| Cumin Seeds | ½ Ru.wt | 孜然 |
| Red Chilli | ½ Ru.wt | 乾紅辣椒 |
| Grated Copra | 1 palam | 乾椰殼絲 |
| Asafoetida | ¹⁄₁₆ Ru.wt | 阿魏膠 |
| Water | 1 Ru.wt | 淨水 |
| Chilli | ¼ Ru.wt | 辣椒 |
| Mustard Seeds | ½ Ru.wt | 芥菜籽 |
豆
lentil दाल
Water - 1 padi 淨水 Split Pigeon Pea/ Toor Dal - ¼ padi 木豆 Turmeric Powder - ⅛ Ru.wt 薑黃粉 Ghee - ¼ palam 酥油 Boil the water. Mix and knead the lentil/dal, turmeric powder and ghee well and add to the boiling water, and cover it. Once the lentil/dal has cooked to a soft cotton-like texture, 煮沸水。將豆、薑黃粉與酥油和勻，倒入沸水中，蓋上 蓋子。一旦木豆煮成柔軟的棉花狀，
Powdered Salt - 1 Ru.wt 鹽末 Jaggery - ½ Ru.wt 粗蔗糖 add these to the dal/lentil. And along with this, 將上述原料添加到木豆中。與此同時， Cumin Seeds - ¼ Ru.wt 孜然籽 Red Chilli - ½ Ru.wt 乾紅辣椒 Grated Copra - 1 palam 乾椰殼絲 roast each of these in ghee separately, and mix them. Add this to the dal / lentil. 分別用酥油煸炒上述食材，然後混合。將此添入豆中。
Asafoetida - veesam (¹/₁₆) Ru.wt 阿魏膠 Dissolve this in 1 Ru.wt water and pour the clear solution to the dal / lentil. 將其溶於 1 Ru.wt 水中，接著將清汁澆入豆中。
Ghee - 1 palam 酥油 Chilli - ¼ Ru.wt 辣椒 Mustard Seeds - ½ Ru.wt 芥菜籽 Prepare the seasoning as per recipe number 22 using these ingredients. Then add the seasoning to the dal and use it. 依照第 22 道食譜，以上述食材烹製調味料。其後將味料 添入豆中並食用。