split pigeon pea sour dal/ lentil (tuvaram paruppu puli paruppu)🔗

Ingredients 原料

Water - 1 padi 淨水 Pour this in a lead coated vessel, place it on the firewood stove and heat it. 將其倒入塗鉛容器中，架上柴火爐加熱。

Split Pigeon Pea / Toor Dal - ¼ padi 木豆 Ghee - ½ palam 酥油 Turmeric Powder - veesam ⅟₁₆ Ru.wt 薑黃粉 Add these three to the boiling water and close the vessel. ` 將此三者加入沸水中並蓋上器蓋。

Chilli - ½ palam 辣椒 Roast these properly in little Gingelly Oil. 用少量未精炼的芝麻油適當煸炒辣椒。

Pepper - ⅛ palam 胡椒 Coriander Seeds - ⅜ palam 香菜籽 Cumin Seeds - ¼ Ru.wt 孜然籽 Cinnamon - ⅛ Ru.wt 桂皮 Grated Dry Coconut - 2 palam 乾椰絲 Roast each of these separately in ghee and add the roasted green chilli to this. Sprinkle some water and grind this to a butter- like paste. Dissolve this in ⅛ padi water. Check if the lentil/dal has cooked to a soft cotton like texture. Then, pour the spice mixed in water in the dal/lentil. 分別用酥油煸烤上述食材，然後在其中加入烤青椒。灑些 水，將其磨成黃油狀的香料醬。將其溶於⅛ padi 水中。察 看木豆是否已熟至柔軟的棉花狀。然後，將混合在水中的 香料倒入木豆中。

Water - ⅛ padi 淨水 Tamarind - 1½ palam 羅望子 Put these two in a lead coated vessel. Extract the tamarind juice and remove the Seeds and remnants. Add the tamarind extract to the boiling lentil.dal. Then, 將此二者放入塗鉛容器裡。取羅望子汁並去籽除渣。將羅 望子汁加入沸騰的木豆中。然後，

Salt - ¾ palam 鹽 Add this also in the lentil/dal. Using the head of a lead coated brass ladle smash the lentil/dal. After 5 minutes, take one ladle full of dal and pour it back into the same dal from a height of 1 jaan (6-8 inches). Then, you will know whether the consistency of the dal is thick or thin. If it is watery, in order to make it thick, 加鹽入豆。用包鉛的黃銅勺頭搗糊豆子。5分鐘後，取一 勺木豆，從 1 jaan (6-8 英寸）的高度將其倒回鍋中。便可 目測豆糊的稠度。倘若較稀，為使其濃稠，

Water - veesam 1/16 padi 淨水 Raw Rice Flour - 1 Ru.wt 生黏米粉 Mix these two and add to the boiling dal/lentil, and stir imme- diately. Else it will form lumps. If the dal. lentil was thick, then no need to add this rice flour. After three minutes of adding rice flour to the lentil, 混合此兩者，並倒入沸騰的豆糊中，立即攪拌。否則會結 塊。如果豆糊很稠，便無需添黏米粉。將生黏米粉汁加入 木豆三分鐘後，

Ghee - 1½ palam 酥油 Red Chilli - ⅛ palam 乾紅辣椒 Mustard Seeds - ⅛ palam 芥菜籽 Curry Leaves - 1 Ru.wt 咖哩葉 Using these ingredients, prepare the seasoning as given in recipe number 22. 用這些食材，依照第22道食譜所述的方法，備製調味料。

Asafoetida - 2 Ru.wt 阿魏膠 Dissolve this in ½ palam water and add the clear solution to the lentil/dal. Mix it and then use it. 將其溶於 ½ palam 水中，並將清汁添入豆中。攪拌後即可 用之。

Those who don't wish to add cinnamon needn't add it in the lentil. 若不 想加肉桂，不必添入豆中。