split bengal gram & yellow moong
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dal sweet pongal (kadaliparuppum
payattramparuppum kalanda
sarkkarai pongal)
雜豆米粥
ingredients 原料
| Water | 1¾ padi | 淨水 |
|---|---|---|
| Ghee | 6½ palam | 酥油 |
| Split Bengal Gram / Chana Dal | ⅛ padi | 鷹嘴豆瓣 |
| Yellow Moong Dal / Petite Yellow Lentil | ⅛ padi | 孟恩豆 / 小黃扁豆 |
| Good Quality Rice | ½ padi | 優質米 |
| Milk | ¼ padi | 牛奶 |
| Grated Coconut | 4 palam | 椰絲 |
| Unprocessed Jaggery Powder | 20 palam | 未加工的粗蔗糖粉 |
| Cardamom Powder | ¼ palam | 豆蔻粉 |
| Cashew Nuts | 5 palam | 腰果 |
Water - 1¾ padi 淨水 Pour this in a 4 padi water-capacity Thavalai (wide mouthed pan) and heat it. When it boils, 將其倒入容量 4 padi 的Thavalai（廣口釜形鍋）中煮。當水 沸騰時，
Ghee - ½ palam 酥油 Put this in the boiling water and immediately, 將其投入沸水後隨即，
Split Bengal Gram/Chana Dal - ⅛ padi 鷹嘴豆瓣 add this also in the boiling water and let it cook. Once it is half cooked, 加豆入油水中煮。一到半熟，
Yellow Moong Dal / Petite Yellow Lentil - ⅛ padi 孟恩豆/小黃扁豆 mix this with the half cooked Split Bengal Gram and stir. After 5 minutes, 混合攪拌 ⅛ padi孟恩豆與半熟的鷹嘴豆瓣。5分鐘後，
Good Quality Rice - ½ padi 優質米 wash this well and drain the water. Add this to the boiling dals/lentils. Stir and cover the vessel. Once the rice is ¾ th cooked, 淘淨米，瀝乾水。倒入沸煮的豆中。攪拌並蓋上容器。 米到 ¾ 分熟時，
Milk - ¼ padi 牛奶 Grated Coconut - 4 palam 椰絲 Unprocessed Jaggery powder - 20 palam 未加工的粗蔗糖粉 Cardamom Powder - ¼ palam 豆蔻粉 add these one after another in the boiling pongal and stir with a ladle. 以上食材依次加入沸騰的米粥中，用勺子攪拌。
Cashew Nuts - 5 palam 腰果 Remove the skin, roast in little ghee and add it to the pongal. 去皮，在些許酥油裡煸烤後添入米粥。
Ghee - 6 palam 酥油 Check for the quality of ghee, add it to the pongal and stir again. Remove it from the stove, keep it on the heat of live coal for 5 minutes and then use. 察看酥油質量，將其添入米粥並再次攪拌。將其從柴火 爐上取下，置於活炭上熱5分鐘，隨後用之。
甜 粥
Sweet pongal
Sakkarai pongal