Pulse Milling

Abstract

Pulses commonly called ‘dal’ in India are essential components of the diet for both vegetarians and non-vegetarians. Pulses constitute one of the main sources of protein in Indian food. The common varieties are: Chana, Mung, Masoor, Urad and Tur dal. Of these, Masoor and Mung dal are predominantly consumed in the north-eastern region. During milling, dal is split into smaller sizes which renders it convenient for cooking.