ridge gourd dal without
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tamarind (peerkaangai
puliyillaaparuppu)
絲瓜木豆湯
ingredients 原料
| Water | 1¼ padi | 淨水 |
| Split Pigeon Pea/ Toor Dal | ¼ padi | 木豆 |
| Ghee | 1½ palam | 酥油 |
| Turmeric Powder | 1/16 Ru.wt | 薑黃粉 |
| Ridge Gourd | 18 palam | 絲瓜 |
| Pepper | ¼ palam | 胡椒 |
| Split Black Gram/ Urad Dal | 1¼ palam | 印度黑豆瓣 |
| Grated Dry Coconut | 2½ palam | 乾椰絲 |
| Fenugreek Seeds | 3/16 palam | 胡蘆巴籽 |
| Water | ⅛ padi | 淨水 |
| Salt | ¾ palam | 鹽 |
| Chilli | ¼ palam | 辣椒 |
| Mustard Seeds | ⅛ palam | 芥菜籽 |
| Asafoetida | 2 ku.wt | 阿魏膠 |
| Water | 1 Ru.wt | 淨水 |
Water - 1¼ padi 淨水 Pour this in a vessel and heat it. Once it starts boiling, 將其倒入容器中並加熱。一旦開始沸騰，
Split Pigeon Pea/ Toor Dal - ¼ padi 木豆 Ghee - ½ palam 酥油 Turmeric Powder - veesam 1/16 Ru.wt 薑黃粉 add these to the boiling water and cover the vessel. Once the dal/lentil is ¾ th cooked, 將其加入沸水中並蓋上容器。一旦木豆¾分熟，
Ridge Gourd - 18 palam 絲瓜 Cut these just as mentioned in the previous recipe. Add it to the dal/lentil and cover the vessel. Once the vegetable and dal is cooked properly, 依照前面(第95道)食譜中提到的方式切瓜。將其加入木豆 中，蓋上容器。一旦絲瓜和木豆煮熟，
Pepper - ¼ palam 胡椒 Split Black Gram/Urad Dal- 1 palam 印度黑豆瓣 Roast each of these in ghee separately and keep aside. 分別用酥油煸炒二者，並放置一邊。
Grated Dry Coconut - 2½ palam 乾椰絲 Water - ⅛ padi 淨水 Add this to the roasted pepper and Split Black Gram. Sprinkle some water and grind into a butter-like paste. Dissolve the ground paste in this and add to the lentil/dal and mix it. 將椰絲摻入胡椒與印度黑豆瓣中。灑些水，研磨成黃油狀 的醬膏。用淨水調稀醬膏，添入豆中，攪拌。
Salt - ¾ palam 鹽 Add this also to the lentil/dal and mix. 添鹽入豆並攪拌。
Ghee - 1 palam 酥油 Chilli - ¼ palam 辣椒 Mustard Seeds - ⅛ palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Using these ingredients, prepare the seasoning as per recipe 22 and mix it with the dal/lentil. 用這些原料，依照第22道食譜的方法備製調味料，將料與 豆混合。
Asafoetida - 2 ku.wt 阿魏膠 Dissolve this in 1 Ru.wt water and add to the dal/lentil. 將其溶於 1 Ru.wt 水中並添入豆中。