Step-by-step
1
firstly, in a pan take 1 cup toor dal, 1 cup moong dal and ¾ cup masoor dal. make sure to wipe off the dal clean to remove dirt. you can alternatively, rinse the dal and dry it in sun.
2
dry roast on low flame until the dal turns aromatic.
3
cool completely, transfer to the mixi jar and grind to a fine powder. keep aside.
4
in a large kadai heat 2 tbsp oil, add 2 tsp mustard, 2 tsp cumin, ¼ tsp hing, 4 dried red chilli and few curry leaves.
5
splutter the tempering.
6
add 3 bay leaf, 3 chilli, 2 tbsp coriander and 2 tsp kasuri methi.
7
saute on low flame until it turns crisp.
8
add in powdered dal, 1 tsp turmeric, 2 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tbsp aamchur and 4 tsp salt.
9
saute until the spices are well combined with dal.
10
cool completely, and transfer to the zip lock bag.
11
dal premix is ready and can be stored for 3 months.
12
to prepare the dal, in a bowl take ½ cup dal premix and 2 cup water.
13
mix well and transfer to the large kadai.
14
boil for 5 minutes, or until the dal thickens.
15
adjust the consistency adding water as required and get to a boil.
16
finally, homemade dal prepared from dal premix is ready.
Video
Notes
- firstly, you can mix and match the dal of your choice.
- also, you can add onion powder and garlic powder for variation.
- additionally, dry roasting dal helps to increase the shelf life of dal premix.
- finally, dal premix recipe can be stored in an airtight container for 3 months.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/homemade-instant-dal-premix-recipe/