We know refined/processed grains have less fiber than whole grains/pseudo-grains. But such data is not readily available for legumes (to my knowledge). Legumes are one of the best sources of fiber, but I haven’t been able to find if dehulled/deskinned legumes have way less fiber and higher glycemic index than whole legumes.
I am curious because a lot of legumes consumed in my country (India) are dehulled and split. Toor dal (split pigeon peas), moong dal (split mung beans), chana dal (split indian chickpeas), masoor dal (split red lentils), urad dal (split black lentils) are quite often used in dehulled form, although their whole form is also available. The whole and dehulled forms are not interchangeable in most recipes because they have very different taste, colour, and texture.
There is plenty of fiber in skinned legumes, plus they are more digestible. If you don’t conscientiously chew every single legume, it basically comes out the other end in the same state, so what nutritional value do you get from it? Hulled legumes break down and can be digested more completely. When it comes to nutrition, it’s not merely what you eat, it’s what you (can) digest.