Methods Of Processing Pulses
 

Pulses are for the most part devoured as de husked parts, generally known as dal. The external layer of the grain (husk) is connected to the protein and starch bearing cotyledons of the beat grains. In a few grains like pigeonpea, mungbean and urdbean, this holding is solid because of the nearness of a layer of gums in the middle of the husk and the cotyledons.

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