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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 shear. Pulses are subjected to mechanical rubbing to remove the husk after conditioning. The husk is loosely attached to the cotyledon by a gum layer, and dry milling works by weakening this bond through oil application and alternate wetting and drying. In contrast, wet milling involves _______ ____ _________ ____ ______ __________ _______ _________ ______.
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