White Daal

Name: White Daal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 4-5 curry leaves; ¼ tsp asafoetida; 2 dried red chillies, whole; ½ tsp mustard seeds; 1 tsp cumin seeds; Juice of 1 large lemon; 1 tbsp sugar; 2 tsp minced root ginger; 2 garlic cloves, minced; 1 tbsp finely chopped tomato; 3 green chillies, minced; ⅛ tsp bicarbonate of soda (baking soda); 950 ml (32 fl oz/4 cups) water, at room temperature; 3 whole cloves; 2.5-cm (1-inch) cinnamon stick; 3 tbsp ghee; 1 star anise; 1 tbsp chopped fresh coriander (cilantro), to serve; spicy chilli oil, to serve (optional); 1¼ tsp salt, or to taste; 1 tbsp chopped fresh coriander (cilantro), to serve; ⅛ tsp bicarbonate of soda (baking soda); 220 g (7¾ oz/1¼ cups) split black gram daal

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
35 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Black Daal’s laid-back cousin. This simple White Daal is a 30-ish minute affair. It calls for split black gram daal (urad daal), which is actually white in colour. Since it’s split and skinless, it cooks in a fraction of the time that it takes to cook whole black gram. Don’t let its plain appearance fool you; this daal sports big, zesty flavours and a rib-sticking creamy texture.

Ingredients

Asia
India
Gluten-free
Vegetarian

Ingredients

Method