onion pongal🔗

(vengaya pongal) 洋蔥米粥

ingredients 原料

Water - 2¾ padi 淨水 Pour this in a 5 padi water capacity Thavalai (wide mouthed pan) and heat it. When it comes to a boil, 倒水入5 padi 容量的 Thavalai (廣口釜形鍋) 中並加熱。水 沸騰的時候，

Onion - 1 veesai 洋蔥 Cut off the top and bottom, remove the skin and slice the onion. Add this to the boiling water. Once it is cooked, 洋蔥去掉頂和底，剝皮，切碎。加入沸水中。煮熟後，

Turmeric Powder - ¼ Ru.wt 薑黃粉 add this to the onion in boiling water. 加此入沸水裡的洋蔥中。

Petite Yellow Lentil / Yellow Moong Dal - ¾ padi 黃色小扁豆／黃色去皮綠豆 Add this to the boiling water, and mix well. Once this is ½ cooked, 加豆入沸水，攪拌均勻。煮至半熟，

Rice - ½ padi 米 Wash this well and drain the water. Add this to the dal which is boiling along with the onion. 淘淨米，瀝乾水。將米倒入豆子洋蔥一起烹煮的沸水中。

Salt - 2 palam 鹽 Ginger - 2 palam 薑 Powder the salt and deskin the ginger and finely chop. Add these to the Pongal and mix. Check if the rice has cooked properly. Once cooked, stir again and place the vessel on the heat of live coal (from burnt firewood). Then immediately, 鹽磨成粉，薑去皮切碎。添入粥中拌開。察看米的生熟。 煮熟後，再次攪拌豆米粥，並將鍋置於 (燃木而成的) 活 熱炭上。隨即，

Ghee - 12 palam 酥油 Pepper - ½ palam 胡椒 Cumin Seeds - ½ palam 孜然 Asafoetida - veesam (¹/₁₆) Ru.wt 阿魏膠 heat the ghee in a vessel and fry the other 3 ingredients. Mix it with the pongal kept on the live coal. Stir it nicely and use. 在一容器中加熱酥油，煎上述 3 味調料。將料混入活炭上 的豆米粥中。悉心拌勻後用之。