Anyone who’s ever stirred a packet of instant soup into hot water knows the flavour is usually more salt than soup. A reel shared by Chef Rohitchandra on Instagram has gone viral by offering a homemade alternative, a soup premix powder you can make once and use whenever a bowl of something warm is calling. In the caption, he describes it as a handmade, flavourful way to enjoy restaurant-style soup at home, easy to use and comforting any time of the day. The recipe uses dals, almonds, whole spices and a few pantry staples, and as per the video, it needs only a mixer grinder. Here’s how it comes together.
The ingredients for the roasting step
According to the reel, the base of the premix is a mix of dals, with two tablespoons each of toor dal, moong dal and masoor dal. Add eight almonds, half a tablespoon of black pepper, a teaspoon of cumin seeds and a quarter teaspoon of fenugreek seeds. Three dry red chillies and a tablespoon of curry leaves round out the flavour. Together they give the powder a nutty, peppery, slightly spicy base, with the dals providing body and the almonds a hint of richness.
Roast everything gently
The first step is to roast all of these ingredients on a low flame. Keeping the heat low is important, since dals, almonds and spices can burn quickly and turn bitter. Stir often so everything colours evenly, and stop when the kitchen smells fragrant and the dals look lightly toasted. Then comes the part that’s easy to rush: let the roasted ingredients cool down completely. Grinding warm ingredients can leave moisture in the powder, so patience here pays off later.
Add the remaining ingredients
Once cooled, transfer the roasted mixture to a medium-sized jar and add the second set of ingredients: two tablespoons of milk powder, half a teaspoon of black salt, two tablespoons of onion powder, one tablespoon of garlic powder, two tablespoons of corn flour and one teaspoon of sugar. The milk powder adds creaminess, the corn flour helps thicken the soup, and the onion and garlic powders bring that familiar savoury depth. The tiny bit of sugar balances out the spices rather than making it sweet.
Grind it into a fine powder
Now put everything into a mixer grinder and grind it to a fine powder. The finer the powder, the more smoothly it dissolves into water later, so it’s worth giving it a few rounds, with short pauses so the jar doesn’t heat up. Once done, let the powder settle for a minute before you open the lid, since fine powders tend to puff up. Your homemade soup premix is now ready, and the whole thing takes barely any effort.
Using and storing the premix
The reel, as described, focuses on making the powder itself. For serving, a common approach with premixes like this is to whisk a couple of tablespoons into cold water first, which helps avoid lumps, then heat it while stirring until it thickens, and adjust salt and pepper to taste. You can also stir in finely chopped vegetables. Store the powder in a clean, dry, airtight jar away from moisture, and always use a dry spoon. Since it contains almonds and milk powder, it’s best to make small batches.It’s a simple recipe, and the fact that it comes from your own kitchen is a good part of its charm. With the right jar of premix in the cupboard, a comforting bowl of soup is only a few minutes away.
Disclaimer:
This article is intended for general informational purposes only and is based on a recipe shared on social media. The recipe contains almonds and milk powder, so people with nut or dairy allergies should avoid it. Store the premix in an airtight container, away from moisture, and discard it if it develops an off smell. People with diabetes or other dietary restrictions should consult a doctor or dietitian before making it a regular part of their diet.
