masala pongal🔗

Small Rice - ½ padi 碎米/短粒米 Moong Dal / Petite Yellow Lentil - ¼ padi 孟恩豆/小黃扁豆 Mix these together and wash them well. Drain the water and keep aside. 將米豆混合，仔細清洗。瀝乾水放置一邊。

Water - 1½ padi 淨水 Heat this in a 4 padi water capacity Thavalai (wide mouthed pan). When it is boiling, add the rice and dal in it. When this starts boiling and is half cooked, 在4 padi 容水量的 Thavalai（廣口釜形鍋）中加熱。煮沸 後，加入米和豆。當其沸煮至半熟時，

Salt - 1 palam 鹽 powder this and add to the pongal. Stir it and immediately 磨鹽成粉添入粥中。攪拌並隨即，

Masala Podi 馬薩拉（混合香料粉） Prepare this podi as mentioned in Sojji Recipe Number 28. Add it to the pongal, stir and after 5 minutes, 依照娑季飯第28道食譜所述備製馬薩拉調味料。將其和 入粥中，攪拌。5分鐘後， Ghee - 8 palam 酥油 Add this to the pongal, stir and remove the vessel from the firewood stove and place on the heat of live coal (from burnt firewood). 酥油溶入粥中，攪拌後從柴爐中取出容器，置於（燃木 而成的）活炭上熱著。

Ghee - 5 palam 酥油 Asafetida - ⅛ Ru.wt 阿魏膠 Mustard Seeds - ¾ palam 芥菜籽 Prepare the seasoning as mentioned in Recipe Number 22 and add to the Pongal. Mix it well. While serving, 依照第22道食譜的方法備製調味料並加入粥中。拌勻。 用前，

Grated Coconut - 3¼ palam 椰絲 add this to the pongal and keep the vessel on the heat of live coal for 5 minutes. Then remove from the heat and use it. Instead of grated coconut, 5 palam cashew nuts can also be used as mentioned in Note below. 將此添入粥中並將容器置於活炭上熱5分鐘。然後從熱 炭上移開並用之。也可使用5 palam腰果代替椰絲，如以 下注釋所述。

Note: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clove-like pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注：凡是在食譜中使用杏仁的地方，將杏仁浸泡在 熱水中，剝去褐色外皮，切成丁香狀小粒。杏仁碎丁可經煎炒，或 未經焙炒使用，依相應食譜所述。若要用到腰果，去其紅皮，煨烤 使用。