hen pulses are processed into dals, there are two outcomes – either the skin might be retained (chilkewale dal), or it might be further processed and removed to make yellow dal. Chilkewale dal is much healthier compared to yellow dal as the skin contains a lot of nutrients and also helps retain the pulses’ other nutrients during cooking. In the case of moong, for example, the skin helps retain all the B-group vitamins when cooking. So, always buy chilkewale dal when you have the choice.

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