Split and Whole Pulses
Although dal generally refers to split pulses, whole pulses are known as sabūt dal and split pulses as dhuli dal. The hulling of a pulse is intended to improve digestibility and palatability, but as with milling of whole grains into refined grains, affects the nutrition provided by the dish, reducing dietary fiber content. Pulses with their outer hull intact are also quite popular in India and Pakistan as the main cuisine. Over 50 different varieties of pulses are known in India and Pakistan.
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