Dal Fry Premix

Rinse the toor dal, moong dal and masoor dal thoroughly and dry them completely.

In a dry pan on low flame, roast all three dals until light golden and aromatic. Let them cool completely.

Grind the cooled roasted dals into a fine powder. Keep this aside as the base mix.

In a kadai, heat oil. Add mustard seeds, cumin seeds, asafoetida, dried red chillies and curry leaves. Let them splutter.

Add bay leaves and sauté for a few seconds more to release aroma.

Add the powdered dal mix back into the pan along with turmeric, red chilli powder, coriander powder, cumin powder, garam masala, kasuri methi and salt. Stir well on low flame until everything is evenly combined.

Let the premix cool completely. Store in an airtight container or zip-lock bag. It will stay good for up to 3 months in a dry place.