What is the white foam and why is it bad? Is it just starch? Does it affect the taste? This is the only tedious step when making chana dal, and I'd love to know if I can skip it.
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.