Methkootma Puli Pachadi 五香杂豆粉帕刹笛🔗

Ingredients of Methkootma - to be roasted, ground to a powder and stored in airtight container. This powder can be mixed into any cooked vegetable for pachadi as described in the recipe.

五香雜豆粉的原料——將被烘烤,研磨成粉末,並儲存 在密封的容器中︒此粉末可以混合到任何煮熟的蔬菜中, 作為帕剎笛,如食譜中所述︒ pachadi pachadi

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原料 印度黑豆瓣 鷹嘴豆瓣 小黃扁豆/黃孟恩豆 木豆瓣 小麥 孜然 胡蘆巴籽 芥菜籽 薑黃 香菜籽 咖哩葉 阿魏膠 淨水 羅望子 鹽末 青辣椒 酥油 乾紅辣椒 芥末 印度黑豆瓣 鷹嘴豆瓣 *Split Black Gram/Urad Dal Split Bengal Gram/Chana Dal Petite Yellow Lentil/Yellow Moong Dal Split Pigeon Pea Wheat Cumin Seeds Fenugreek Seeds Mustard Seeds Turmeric Coriander Seeds Curry Leaves Asafoetida Water Tamarind Powdered Salt Green Chilli Ghee Red Chilli Mustard Split Black Gram/Urad Dal Split Bengal Gram/Chana Dal 12 palam 11½ palam 12¾ palam 10½ palam 11 palam ½ palam ¼ palam ½ palam ¼ palam 1 palam ¼ palam ⅛ palam ¼ padi 1½ palam ¾ palam ½ palam ½ palam ⅛ palam ⅛ palam ¼ palam ¼ palam* Ingredients

Methkootma Preparation 五香雜豆粉的製備:

Split Black Gram/Urad Dal - 12 palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - 11½ palam 鷹嘴豆瓣 Petite Yellow Lentil/Yellow Moong Dal - 12¾ palam

小黃扁豆/黃孟恩豆

Split Pigeon Pea - 10½ palam 木豆瓣 Wheat - 11 palam 小麥 Cumin Seeds - ½ palam 孜然 Fenugreek Seeds - ¼ palam 胡蘆巴籽 Mustard Seeds - ½ palam 芥菜籽 Turmeric - ¼ palam 薑黃 Coriander Seeds - 1 palam 香菜籽 Curry Leaves - ¼ palam 咖哩葉 Asafoetida - ⅛ palam 阿魏膠 Except asafoetida, roast each of the above ingredients separately and properly. Asafoetida alone should be placed on the live coal so that it puffs. Then, add this to the other roasted ingredients and grind them all into a fine powder like kumkum (vermillion) using a grinding machine. Whenever necessary, the required quantity (of this) can be used. **除阿魏膠外,分開適當焙炒上述每一種食材︒阿魏膠放在 活熱煤上,使其膨脹,然後加入其他烤好的食材中,用研 磨機將其全部研磨成像 kumkum(朱砂)一樣的細粉︒必 要時,可以取用所需量︒**

Water - ¼ padi 淨水

Tamarind - 1½ palam 羅望子

Put these two in a lead coated vessel and extract the tamarind pulp and remove the seeds and remnants.

將二者放在一個塗鉛容器中,提取羅望子的果肉,去籽 除渣︒

Powdered Salt - ¾ palam 鹽末 Add this to the tamarind extract. Then, 將其加入羅望子濃汁中︒隨後, pachadi pachadi

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Green Chilli - ½ palam 青辣椒

Finely chop and roast with little ghee. Add it to the tamarind extract and smash it gently.

切碎並與少量酥油一起煸炒︒將其加入羅望子濃汁中, 並輕輕搗碎︒

Methkootma - 1½ palam 五香雜豆粉 Add this also to the tamarind extract and mix well. Then, 將此也加入羅望子提取物中,並攪拌均勻︒隨後,

Ghee - ½ palam 酥油

Red Chilli - ⅛ palam 紅辣椒

Mustard - ⅛ palam 芥末

Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣

Split Bengal Gram/Chana Dal - ¼ palam 鷹嘴豆瓣

Use an iron ladle and prepare the seasoning as per recipe number 22; add to the pachadi and serve.

**用一個鐵勺子,依照第22道食譜的方法,用上述食材烹製 調味料︒並將其加入到帕剎笛中混合,盛用︒**

The above given pachadi can also be prepared using the same ingredients, but by adding ¼ padi churned curd inplace of water and tamarind. This is called methkootma thayir pachadi. For this, salt alone should be reduced by ¼ palam. **上述帕剎笛也可以使用同樣(如之前帕剎笛菜譜)的食 材製作,但要以¼ padi攪碎的凝乳來代替水和羅望子︒ 這被稱為五香雜豆粉凝乳帕剎笛︒為此,僅鹽就應减量 ¼ palam︒**

This (methkootma) powder can also be mixed with ghee, rice and salt and consumed. This powder is useful for travel and emergency cooking. 這種五香雜豆粉也可以與酥油、大米和鹽混合後食用︒ 雜豆粉在旅行和緊急烹飪時很有用︒ pachadi pachadi

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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