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
Dhal (shield) Dhal (shield) The dhal is a type of buckler originating in the Indian subcontinent. They are nearly always round and vary in diameter from about eight inches to twenty-four inches. Some are nearly flat while others are strongly convex or curved. The edges may be flat or rolled back in the reverse direction to that of the curvature of the shield. They were made from animal hide or occasionally steel. The steel shields are usually inlaid with silver and gold, though on some occasions they are covered with inscriptions. The dhal is held by two handles fastened to ring bolts