Place moong dal, masoor dal, and toor dal in a pan and roast on low flame.
2
Add cumin, coriander seeds, dry red chillies, dry ginger, curry leaves, and tamarind. Continue roasting on low heat until fragrant and the curry leaves turn crisp.
3
Turn off the heat and allow the mixture to cool completely, as roasting hot ingredients can release moisture and reduce shelf life.
4
Transfer the cooled mixture to a blender, then add turmeric powder, asafoetida, and salt.
5
Grind everything into a fine powder and store in an airtight container where it will keep for 3 months.
6
To prepare soup, heat oil in a pan and add cumin seeds.
7
Add garlic and sauté well, then add onion and stir-fry until slightly softened.
8
Add your choice of vegetables and sauté until slightly crunchy.
9
Pour in water and add 1-2 tablespoons of the prepared premix powder, stirring well to avoid lumps.
10
Bring to a boil for 5 minutes and watch as the soup naturally thickens.
PrimedTableBETA
