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
Chinese cooking techniques Chinese cooking techniques Chinese cooking techniques () are a set of methods and techniques traditionally used in Chinese cuisine. The cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods. Many cooking techniques involve a singular type of heated cooking or action. Wet-heat, immersion-based cooking methods are the predominate class of cooking techniques in Chinese cuisine and are usually referred to as ' (). In fact the term ' is commonly used to denote cooking in general. Fast wet-heat based cooking methods include: Prolonged wet-heat based cooking