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.

dry roast on low flame until the dal turns aromatic.

cool completely, transfer to the mixi jar and grind to a fine powder. keep aside.

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.

splutter the tempering.

add 3 bay leaf, 3 chilli, 2 tbsp coriander and 2 tsp kasuri methi.

saute on low flame until it turns crisp.

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.

saute until the spices are well combined with dal.

cool completely, and transfer to the zip lock bag.

dal premix is ready and can be stored for 3 months.

to prepare the dal, in a bowl take ½ cup dal premix and 2 cup water.

mix well and transfer to the large kadai.

boil for 5 minutes, or until the dal thickens.

adjust the consistency adding water as required and get to a boil.

finally, homemade dal prepared from dal premix is ready.