One Premix, Two Healthy Soups

Dry roast the dals on low flame for 4–5 minutes until aromatic.

Add cumin seeds, black pepper, and curry leaves, and roast for a few seconds.

Let the mixture cool, then mix in the spices and grind coarsely.

Store the premix in an airtight container. It has a shelf life of 2 months.

Combine 2 tablespoons of premix with 2 cups of water or milk. Boil for 5–6 minutes until creamy.

For a vegetable-protein soup, sauté onion, carrot, capsicum, corn, and tomato in ghee. Add the premix and water, and cook for 5 minutes. Finish with paneer or tofu for added protein.