Instant Soup Premix
Moong dal - 1/4 cup, Masoor dal - 1/4 cup, Toor dal - 1/4 cup, Jeera - 1 tsp, Dhaniya - 1 tsp, Black pepper - 1 tsp, Kashmiri red chilli, Curry leaves, Salt, Turmeric
1. **Wash and Drain Lentils**: Thoroughly wash moong dal, masoor dal, and toor dal, then drain the water.
2. **Roasting the Lentils**: Heat a pan and roast the lentils until the water evaporates and the color changes.
3. **Adding Spices**: Add whole spices and curry leaves to the roasting lentils and continue roasting.
4. **Seasoning**: Add salt and turmeric to the mixture and cook for a little longer.
5. **Cooling and Grinding**: Let the mixture cool down, then grind it into a fine powder. Now, your instant soup premix is ready!
6. **Storing**: You can store this premix for up to six months.
7. **Preparing the Soup**: When ready to make the soup, heat a pan, sauté some ginger-garlic and vegetables with a pinch of salt.
8. **Cooking the Soup**: Add water, corn, and a couple of teaspoons of your instant soup premix. Stir well and let it cook until everything is well combined.
9. **Serving**: Your healthy, protein-rich soup is ready to enjoy
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