Whole Daal Mash refers to black gram lentils that have not been split or dehusked. These whole lentils retain their outer black skin and creamy white interior. It is less common in everyday cooking compared to split Daal Mash, but it is still used in certain dishes, particularly in Indian and Pakistani cuisines. It adds a unique texture and flavor to dishes and is often used in traditional recipes where its slightly nutty taste is appreciated.