What nutritional trade-off occurs when opting for split and skinned *dhuli* urad over the whole, black bean form?
Answer
You slightly reduce the overall fiber load
The whole black gram bean includes the outer husk, which is rich in insoluble fiber. When the preparation method shifts to *dhuli* urad, this husk is removed (skinned). While this results in a dal that cooks faster and is easier for sensitive stomachs, the removal process inherently means that the total quantity of dietary fiber, particularly the insoluble type concentrated in the husk, is slightly diminished compared to consuming the whole bean.
Related Questions
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