Dal 100 grams of the food item. Significant values are highlighted in light gray color and bold letters. Cooking reduction = % Maximum typical reduction in nutrients due to boiling without draining for ovo-lacto-vegetables group. Although dal generally refers to split pulses, whole pulses can be referred to as "sabit dhal" and split pulses as "dhuli dhal". The hulling of a pulse is intended to improve digestibility and palatability, but, as milling of whole grains into refined grains, affects the nutrition provided by the dish, reducing dietary fibre content. Pulses with their outer hulls intact are also quite popular in the
Induction cooking Induction cooking Induction cooking heats a cooking vessel electrically by magnetic induction, instead of by radiation or thermal conduction from an electrical heating element, or from a flame. Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved, and changes in heat settings are instantaneous. In an induction cooktop ("induction hob" or "induction stove"), a coil of copper wire is placed under the cooking pot and an alternating electric current is passed through it. The resulting oscillating magnetic field induces an electrical current in the pot. This large eddy current flowing through the resistance of