Physical and gravimetric properties of pigeon pea (Cajanus cajan), chickpea (Cicer arietinum and green grant (Phaseolus aureus) were determined. The cooking quality of differently processed dhal was also examined for 3 types Of pre-milling treatment methods like conventional, CIAE and Millers practice. Average moisture content oil wet basis was 9.53, 9.7 and 10% for pigeon pea, chickpea and green gram, respectively, Physical and gravimetric properties varied with pulses: equivalent diameter varied from 3.66 to 6.37 mm, bulk density from 0.785 to 0.885 g/ml. true density from 1.360 to 1.389 g/ml, porosity from 0.361 to 0.422, and sphericity from 0.739 to 0.811, The cooking time was 20,13 min in conventional pre-milling treatments where as in CIAE and Millers practice pre-milling treatment. it was relatively less (19-30 min). The cooking quality obtained by Millers practice method of pre-treatment was similar to CIAE method of pre-milling treatment. Study revealed that pre-milling treatment considerably influenced the cooking time of dhal. Soaking of the pulses in water for a longer time and subsequent drying generally showed increase in the cooking time of dhal.