-Moong daal (Yellow lentil) 2 Cups

-Masoor daal (Red lentil) 1 Cup

-Cooking oil 1/3 Cup

-Zeera (Cumin seeds) 1 tbs

-Sabut lal mirch (Button red chillies) 10-12

-Tez patta (Bay leaves) 3 small

-Kari patta (Curry leaves) 18-20

-Kasuri methi (Dried fenugreek leaves) 1 tbs

-Lehsan powder (Garlic powder) 2 tsp

-Lal mirch powder (Red chilli powder) 2 & ½ tsp or to taste

-Dhania powder (Coriander powder) 2 tsp

-Haldi powder (Turmeric powder) 1 tsp

-Garam masala powder 1 tsp

-Himalayan pink salt 3 tsp or to taste

-Tatri (Citric acid) ½ tsp

-Water 3 Cups

-Instant daal premix ½ Cup

-Hara dhania (Fresh coriander) chopped 1 tbs

-In a wok,add yellow lentil,red lentil & dry roast on low flame for 6-8 minutes.

-Let it cool.

-In a grinder,add roasted lentils,grind to make powder & set aside.

-In a wok,add cooking oil,cumin seeds,button red chillies,bay leaves & mix well.

-Add curry leaves & mix well.

-Add dried fenugreek leaves,garlic powder,red chilli powder,coriander powder,turmeric powder, garam masala powder & mix well for a minute.

-Add ground lentils,mix well & cook on low flame for 6-8 minutes.

-Let it cool.

-Add pink salt,citric acid & mix well (yield: 650g 4 cups approx.).

-Instant daal premix can be stored in a dry airtight jar or a zip lock bag for up to 1 month (Shelf life).

-In a pot,add water,½ cup of instant daal premix & whisk well.

-Turn on the flame,mix well & bring it to boil,cover partially & cook on low flame until tender (10-12 minutes).

-Add fresh coriander,pour tadka (optional) & serve with chawal!

-1/2 cup premix serves 4-5