daangarmath thayir pachadi 黑豆粉凝乳帕剎笛🔗

Before making this pachadi, preparing Dangarmath flour is essential. It should be prepared as per the following method. 製作這道帕剎笛之前，準備黑豆粉是必不可少的。它應按 以下方式備製。

Dry Split Black Gram- Beat, pound and remove the husk by winnowing. Clean it well like a conch and then grind it into a fine powder like kumkum (vermillion) in a grinding machine. Even though this is just Split Black Gram flour, since it is used to prepare pachadi, it is called daangarmath. 乾裂的黑豆瓣——搥打，搗碎，揚去外殼。像洗海螺一樣 清洗乾淨，然後用研磨機將其磨成像 kumkum（朱砂）一樣 的細粉。儘管這只是黑豆粉，但由於它是用來準備帕剎笛 的，因此被稱為 Daangarmath。

Curd - ¼ padi 凝乳 Put this in a lead coated vessel and churn well. 將其放入一個塗鉛容器中，攪拌均勻。

Powdered Salt - ⅜ palam 鹽末 Add this to the churned curd in the lead coated vessel. 將其加入塗鉛容器中攪拌好的凝乳中。

Green Chilli - ½ palam 青辣椒 Finely chop, roast in ghee and add to the curd. 切碎，在酥油中煸炒並加入凝乳中。

Lemon - 1 顆檸檬 Choose a big lemon. Press and roll it with the palm, then cut it and remove the seeds. Squeeze the juice onto the curd. 選擇一顆大檸檬。用手掌按壓滾動，隨後切開去籽。將 汁液擠在凝乳上。

Daangarmath - 1 palam 黑豆粉 Add this to the curd and mix well. It should not have lumps and should be like butter. After mixing, 將其加入到凝乳中並攪拌均勻。它不應該有結塊，應像 黃油一樣。攪拌後，

Ghee - ½ palam 酥油 Red Chilli - ⅛ palam 乾紅辣椒 Mustard Seed - ⅛ palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ¼ palam 鷹嘴豆瓣 Prepare seasoning using the above ingredients as per recipe number 22 and add it to the pachadi. 依照第22道食譜的方法，用上述食材烹製調味料。

This pachadi can also be prepared using 4 padi water and ¾ palam tamarind. The usage of this pachadi is also the same as methkootma pachadi. 這道帕剎笛也可以用4 padi 淨水加 ¾ palam 羅望子製作。 這道帕剎笛的用法也與五香雜豆粉帕剎笛相同。