SPLIT AND WHOLE PULSES
Although dal generally refers to split pulses, whole pulses are known as sabût dals and split pulses as dhuli dals. The hulling of a pulse is intended to improve digestibility and palatability, but as with milling of whole grains into refined grains, affects the nutrition provided by the dish, reducing dietary fiber content. Pulses with their outer hull intact are also quite popular in India and Pakistan as the main cuisine. Over 50 different varieties of pulses are known in India and Pakistan.
Small Chickpeas with brown skins. In the US and Canada it is known as Desi Chickpea and the variety most used is called Myles. It is very disease resistant.
Chana dal is produced by removing the outer layer of Kala chana (black chickpeas) and then splitting the kernel.
YELLOW SPLIT PEAS
It is referred to generically as dal and is the most popular dal, although masoor dal and toor dal are also used. It is prepared similarly to dals found in India but also may be used in a variety of other recipes.
Known for its black coat, it is an average size chickpea. It grows naturally with the black coat (not roasted as some believe), and it is said to be nuttier in flavor.
It is the main ingredient for the preparation of the South Indian curry called Rasam.
Black eyed beans Kidney Beans rajma. Best served with plain pilau rice.
These are actually orange-colored grains. The whole variety with the skin still on is pale brown in colour.