The Institutes of Akbar 42.2

42.2

This is mixed with spices, and dressed with various kinds of meat. 1 s. g’hí; 1 s. onions; saffron, cardamums, and cloves, ½ d. of each; cinnamon, round pepper, and coriander seed, 1 d. of each; fresh ginger, salt 3 d. of each: this gives two dishes; some add lime juice. 7. Bádinján. 10 s. rice; 1½ s. g’hí; 3½ s. onions; ½ s. ginger and lime juice; pepper and coriander seed, 5 m. of each; cloves, cardamums, and assafœtida, each ½ m. This gives six dishes. 8. Pahit. For ten sérs of dál, or vetches, or gram, or skinned lentils, &c., take 2½ s. g’hí; ½ s. of salt and fresh ginger; 2 m. cuminseed; 1½ m. assafœtida: this yields fifteen dishes. It is mostly eaten with Khushkah. 9. Ság. It is made of spinach, and other greens, and is one of the most pleasant dishes. 10 s. spinach, fennel, &c., 1½ s. g’hí; 1 s. onions; ½ s. fresh ginger; 5 d. of pepper; ½ m. of cardamums and cloves: this gives six dishes. 10. Halwá. Flour, sugarcandy, g’hí, 10 s. of each, which will give fifteen dishes; it is eaten in various ways. There are also various kinds of sugared fruits, and drinks, which I cannot here describe. Secondly, 1. Qabúlí. 10 s. rice; 7 s. meat; 3½ s. g’hí; 1 s. gram skinned; 2 s. onions; ½ s. salt; ¼ s. fresh ginger; cinnamon, round pepper, cuminseed, of each 1 d.; cardamums and cloves, ½ d. of each; some add almonds and raisins: this gives five dishes. 2. Duhard Paláo. 10 s. rice, 3½ s. ghí; 10 s. meat; ½ s. salt: this gives five dishes. 3. Qímah Paláo.