The short answer
Sabat daal is the whole lentil with its skin on: it takes longer, keeps its shape and tastes earthier. Dhuli daal is split and skinned: it cooks quickly and breaks down into a smooth, creamy daal.
Side by side
| Sabat (whole) | Dhuli (split) | |
|---|---|---|
| Skin | On | Removed |
| Cooking | Slower, soak helps | Quick, little or no soak |
| Texture | Holds shape | Soft, creamy |
| Best for | Bhuna daal, salads, sprouts | Tarka daal, khichdi |