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
Outdoor cooking who are backpacking in an area that allows the gathering of firewood may decide to cook on a campfire to avoid the need to carry extra equipment; however, most campfire cooking is done in outside of wilderness areas. Cooking food using a campfire can be tricky for those not accustomed to it; also, due to risk of fire damage, campfires are illegal in many areas, so many campers prefer to use a portable stove instead. In backpacking particularly, boiling water is the most common kitchen operation undertaken on the trail, used for cooking or reconstituting food, making hot beverages, cleaning