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Processing of pulses is an important agro-industrial activity that enhances edibility, digestibility, shelf life, and market value. Pulses such as chickpea, pigeon pea, lentil, green gram, and black gram are generally processed into dhal through milling, which involves removal of the outer husk and splitting of cotyledons. The two main principles of pulse milling are dry milling and wet milling, both aimed at loosening and removing the husk while minimizing breakage and powder formation. Dry milling is the most common method and is based on the principle of abrasion and _________ ________ __________ __________ ________.
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