split bengal gram flour pachadi (kadalaimaavu pachadi / jhunka) 鷹嘴豆粉帕剎笛🔗

This dish is eaten along with rottis and pancakes, which is a prime food of Northern Maharashtrians. 這道菜與麵餅和煎餅一起吃，是北部馬哈拉施特拉邦人的 主食。

Gingelly Oil - ½ palam 印度冷榨醇芝麻油 Pour this in a 2 ½ padi water capacity non-oxidising vessel and then heat it. 將其倒入一個 2½ padi 水容量的耐氧化容器中加熱。

Red Chilli - veesam (¹/₁₆) palam 乾紅辣椒 Split Black Gram / Urad Dal - veesam (¹/₁₆) palam 印度黑豆瓣 Mustard Seeds - ⅛ palam 芥菜籽 Asafoetida - 3 ku.wt 阿魏膠 Prepare the seasoning using the above ingredients in the heated oil, as per recipe number 22. Once the seasoning is ready, 用上述食材在熱油中備製調味料，依照第22道食譜所述的 方法。一旦調料準備好了，

Water - 1 ⅛ padi 淨水 Add this to the turmeric powder mixed seasoning and heat it. Once it starts boiling, 將其加入到薑黃粉混合調料中，然後加熱。一旦水沸騰，

Powdered Salt - ⅝ palam 鹽末 Roasted Red Chilli Powder - ¼ palam 烤紅辣椒粉 Cumin Seeds Powder - ¼ Ru.wt 孜然籽粉 Grated Dry Coconut - 1 palam 乾椰絲 Add these to the boiling water. 將其加入到沸騰的水中。

Coriander Leaves - ¼ palam 香菜葉 Cut off the roots, chop the leaves finely and add to the boiling water. 切掉根部，把葉子切得很細，加入沸水中。

Split Bengal Gram Flour / Besan - ¼ padi 鷹嘴豆粉 Sprinkle this little by little on the boiling water and continuously stir to ensure that no lumps are formed. Once it starts boiling and becomes like a pudding, remove it from the stove and place it on live coal for 5 minutes. Then, use it. 將豆粉一點一點地撒入沸水，並不斷攪拌，以確保沒有結 塊。一旦開始沸騰，呈布丁狀，將其從爐上移開，置於活 熱煤上5分鐘。隨後，用之。

To prepare this recipe like a porridge consistency, add 1 ½ padi water instead. 若要把這道菜備製出粥的稠度，可以添入1½ padi 水。

While serving 2 lemons can be squeezed and then served. 食用時，可以榨澆2顆檸檬的汁液，然後盛用。