plain dal🔗

Water - 1 padi 淨水 Pour this into a Thavalai (wide mouth vessel) and heat it. 將其倒入Thavalai（廣口釜形鍋）中並加熱。

Split Pigeon Pea / Toor Dal - ¼ padi 木豆瓣 Turmeric Powder - veesam (¹/₁₆) Ru.wt 薑黃粉 Ghee - ½ palam 酥油 Add these to the boiling water and keep the vessel closed. Once the split pigeon pea has cooked to a soft cotton-like consistency, 將上述原料加入沸水中並蓋好鍋器。一旦木豆煮成柔軟的 棉花狀，

Powdered Salt - ¼ palam 鹽末 Add this to the lentil and smash well using the head of a brass ladle head or wooden spindle. When the lentil/dal thickens and the water has been absorbed, remove it from the stove and use it. 加鹽入豆，並用黃銅勺頭或木杵搗糊。豆湯濃稠且水份吸 盡時，將其從灶上取下用之。