Dal Premix

Ingredients

• ½ cup toor dal
• ½ cup masoor dal
• ½ cup yellow moong dal
• ½ cup chilka moong dal
• 1 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• Few curry leaves
• 2 dry red chillies
• ½ tsp hing
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp coriander powder
• Salt to taste
• Fresh coriander leaves, chopped

Method

1. Wash and clean all four dals, then pat dry thoroughly with a kitchen towel.
2. Dry-roast the dals in a pan until fragrant and slightly darker in colour. Let them cool completely, then grind into a coarse powder.
3. Heat ghee in a pan. Add mustard seeds, cumin seeds, curry leaves, dry red chillies and hing. Let them crackle.
4. Add turmeric powder, Kashmiri red chilli powder, coriander powder and salt. Mix well.
5. Add fresh coriander leaves and the ground dal powder. Mix thoroughly and roast on low flame for 2–3 minutes.
6. Let the premix cool completely before storing it in an airtight container.

How to Prepare Dal

1. Add 2 tbsp dal premix to 2 cups of water.
2. Bring to a boil, cover and cook for 5–7 minutes, stirring occasionally, until the dal is cooked and reaches your desired consistency.
3. For extra flavour, prepare an additional tadka with onion,

Storage: Let the dal premix cool completely and store it in an airtight container in the refrigerator for up to 5–7 days. Since it contains ghee and fresh coriander, ensure there is no moisture before storing. Use a clean, dry spoon each time.

For longer storage: Skip the fresh coriander and use dried coriander leaves instead. Store in an airtight container in the refrigerator and check for any changes in smell or appearance before use.