Here in Montana, U.S.A. there are some incredibly good lentils, bans, dhal, etc grown. And, when I makes ANY type of dried bean, peas, etc. I soak it overnight in salted water, rinse it off well in cold, fresh water then throw in 1 dried bay leaf, cover n cold fresh water then put a lid on the pot and let them go for it until they are fairly tender, then dump in whatever I want them to taste like and let them simmer to perfection. I have NEVER had a problem with "stubborn" pulses, beans, etc. from the salt soak. Keeps them from "blowing out" too much as well.
In just 10 to 15 minutes, you pack so much of information that the viewer gets a feeling of having done a masters in the subject. Thanks a lot for your wonderful videos on food & health. Keep it going. 👍🙏
The biggest food myth is that we been saying the word "digestable" as DYEGESTABLE for centuries. You should actually say it DEEEGESTABLE. ==Just Kidding== 😃😃
India being home to large section of vegetarians, it's no wonder that daal has been major source of protein and part of staple diet. But what also worries me is the fact that increasingly daals have become costly making it unreachable for economically impoverished sections in India and hence that is causing major malnutrition and protein deficiency. Indian Government needs to do everything to make daal prices come down in India.
Protein,in general, has always been the most expensive part of the diet. Also, if you look at the volumes of annual production of pulses, the IARI data,the production of pulses has not kept pace with the increase in the production of food grains i.e. rice and wheat,which has always been supported and subsidised by the government policy initiatives. Production of pulses has always been treated as a step child till recently. And, to top it all, unfortunately,hardly any other country apart from Pakistan and Bangladesh cultivates pulses for export. Recently,Canada has started exporting dried peas,used in ragda, which it cultivates as animal fodder. USA also exports some amount of chickpeas. As an obstetrician, I keep on reiterating the importance of legumes in the diet in every OPD.
Can you shed some light on the whole cold pressed oil thingy. It’s the fad these days and slightly irritates me. I’ve grown up consuming the normal “processed” oils and looks like I’m doing good
3:38 Apologies, but a small correction: the Flame of the Forest is NOT the Gulmohar, but a completely different tree whose Botanical name is Butea Monosperma, also called Palasha in Sanskrit and Kannada, Palasam/Purasu in Tamil, Palas in Marathi and Tesu in Hindi. Palasha also has stunning orange/red flowers that have historically been used to prepare natural gulal for the Holi festival. Palasha also has very large leaves that are used as bio-degradable plates. In fact, the practice of using Palasha leaves as plates was very common in railway stations across India, until the advent of plastic plates in the mid-90s. Ironically, Butea Monosperma is also a leguminous species. 🙂🙃
Fabaceae is probably the most important plant family for humans apart from Poaceae. Surprisingly Gulmohar, Tamarind, Fenugreek and Indigo are from the same family. Also, the assumption that Indigo ruined the soil fertility in Bengal and Bihar during British raj needs to be questioned. Everyone who has studied Indian history has internalised it like a fact. But how can a plant with rhizobium be any worse than other plant without it? May be it's just the opportunity cost of not having grains on the same soil and bad policies rather than the plant itself, that is to blame...
True. It is highly unlikely that a legume affected soil quality that badly. It is not uncommon for retroactive historical story telling to glibly ignore science to tell a more compelling story
@@auditigupta4697 Exactly, and there are so many examples where cash crops have changed livelihoods positively in the presence of good policies. So, the blame for the penury of the masses lies squarely on the British administrators and zamindars. Instead, the angst gets directed towards the plant itself. Bengali literature books of that period and even CBSE history textbooks to date, keep making the scientifically inaccurate claim that 'Indigo ruins soil fertility'.
Recently, I came across your videos and became addicted to them. Immediately, I subscribed to your channel and shared it with my friend group. You will definitely get more and more subscribers in no time. Keep up the good work.
Thank you for posting this informative video. These days it gets confusing with all the articles and warning regarding food and cooking techniques. Dals and beans are part of our everyday Indian food - it is a relief to know that pressure cooking does not reduce the nutrients.
Thinking from first principles also helps; a pressure cooker is a closed system, once you lock it, the only thing that comes out is a puff of steam. Naturally it'll be more nutritious than an open pot where the heat isn't distributed as evenly leading to a temperate gradient where the bottom is hot enough to destroy some nutrients and you boil off a lot of water.
Please make a video on fibre. What is dietary fibre? Is there non-dietary fibre?How does it affect our health?Is there any risk in consuming a lot of dietary fibre??
Thank you @Krishashok for bursting myths about food so clearly. Love the connections you make and the insightful tidbits like the one about Dal Makhni. I honestly believed that it indeed has an overdose of butter!! 😂
@@krishashokI had to Google about "science communication" You might know there are ppl, who say .. "Chal na yaar.. GYAAN mt de" I enjoy deriving Knowledge (GYAAN).. My topic of interest includes History, Environment and Health.. I ❤ all the informations I receive from your videos.. infectious personality.. beautifully explained... 👏 (that too in short and precise format..) Thank you.. 🤗
Thanks for the scientific insights. Was actually taking pains to boil the dal to remove the foam after seeing a you tube video....now will just soak it well!! Can u tell us about side effects If any of eating maggi?😅 truly would want to know as we eat it surely once in May be 10 days as dinner or breakfast!!
Could you please bring some clarity on acidity and alkaline foods .. how are baking soda and apple cider vinegar alkaline? Why were our mothers cautious about using soda. Don't we use vinegar to curdle milk. Doesn't that make it acidic. What are alkaline and acidic foods. So much clutter there.
Actually the word lens comes from the latin lens which means lentil. Lens got its name from the lentils, not the other way around. :-) Lentils are a lot older than lenses so it makes sense. :-) I live in sweden. The swedish words for lens(es) and lentil(s) are the same: Lins(er). Plural form in brackets.
the more i follow your channel the more i get to knwo these amazing things btw came across you from some random instagram influencer who has bought your book and was promoting it (not a paid promoton he claimed) but thanks to him i stumbled at your channel and also have bought your audio book looking forward to listening to it hats off to the knowledge Thanks for the info btw the line plants dont want us to eat them so they have something in their armory was not known to me 🤣🤣i dont know how it will land on the vegans 🤣 jokes apart Thanks so much for the info 🥂
Another great video, Krish.. ‘Dal Makhani’ is rather a revelation. One question: Should we eat the Sprouts raw, or cook/ steam them? I love the taste of raw sprouts, but it at times causes gases.. Any tips for enjoying my sprouts raw? 😃
Sir, what's your take on local food? I agree in terms of sustainabilty etc but i heard that south indians must eat only rice, north only wheat, no quinoa or whatever
Another great video, Krish.. ‘Dal Makhani’ is rather a revelation. One question: Should we eat the Sprouts raw, or cook/ steam them? I love the taste of raw sprouts, but it at times cause gases..
Technically right. As I state here as well- they are mostly carbs, but in the context of India, an important source of protein nonetheless
8 месяцев назад
I really enjoy your perspective and different cultural background, history, experience, and science. Thank you! Do you think you could do episodes on old Indian spices such as Asafoetida and more?
I did do a short one on its cultural/mythological significance, but will do a longer one for each spice! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-pVNVBbPJ1qA.htmlsi=bOd0b2aZ_SUgDT2A
11:50 if we want to use raw sea salt instead of refined how will it dissolve when water content is low ??? if we put it before then salt will mix with water and evenly distribute during the boiling process ?
Yes, I realize many trees are named flame of the forest depending on which part of India. When I grew up in Chennai in the 90s, Gulmohar was flame of the forest.
@@krishashok no ,flame of forest or Palash is a tree with thick orange colour fleshy flowers, which mostly blooms during the spring season and these flowers were used to extract orange colour during holy, so it also marks the advent of holy. Butea monosperma is native to Indian subcontinent. Delonix regia is native to Madagascar.
Short sweet but definitely full of insight videos. However, i think you reached only until roman period, but dals have been mentionedsince vedic times. The Yajur and Rig Veda mentions use of Masura (masoor), masa (Urad Dal), Arhar (Tuvar), Mugda (Mung), gram and pea. In the Vedic period Masa (Urad Dal) was most commonly used as food as well as in rituals. Intrigued to know.
Great video as always! While Haber grabs the headline in your video, the real credit for developing and scaling up the high pressure industrial process to make ammonia (and urea) goes to Bosch. That also laid the foundation for the modern chemical manufacturing industry...a 100 years later, BASF is still the worlds largest chemical company.
Of course, you did mention him. I just wanted to highlight Bosch's impact. The pre-ammonia world of N & P fertilizers was quite exploitative...Incas & bird poop deposits, bones from battlefields & mummies, bison population cleansing in the US for their bones.
Sir, plz upload more shorts that too in or w Hindi subtitles, especially for this particular vid..make 1 min short where u give small tips like the soaking overnight one, baking soda one etc, basically summary of vid..this way it can reach more family grps w/o ppl watching whole vid..
In south India it is a common practise to add turmeric to toor dal when pressure cooking. Does that inhibit dal from cooking properly? In my experience ,sometimes it has been true and sometimes not. Also, since we really can't see when rice or dal gets cooked completely inside a pressure cooker, it would be nice if you made a video explaining this. Potentially may save cooking fuel for a lot of people in this country. Thanks!
Vigna mungo 😂. Every winter i cook dal makhani multiple times because whole urad is for winters. For the rest of the year its tuvar and yellow moong dal. What we Indians would do without dals pulses?
'Open pot cooking retains more nutrients' is proven wrong by saying that 'pressure cooked daal is easily digestible' but does that retain the nutrition is the question....can you elaborate how the statement is actually wrong?
Funny history facts connecting dots where there is none in the real meaning. Cicero was seen as eloquent and as a guide (cicerone) he brought a lot of Greek elements to Roman society as well authenticity. The Roman-Greek law and political framework is so strong that it's still in use today
Information on daals looks genuine. I hope other info on this channel is also correct and accurate. New subscriber here. Can you please also do an episode on busting myths surrounding the use of MSG. Some say it harmful, some other studies say it's not. What are the facts?
MSG is safe in small quantities. If it was not, the entirety of south east asia and east asia would be having serious health problems (and they dont) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-REpL1LydkXU.html
Excellent episode! Loved the different clarifications you have here on lentils, pulses and legumes. I am however intrigued by your pronunciation of Amino acid since in US and Uk, we say "Ameeno" Acid while you say "Amaino" Acid. Same for Linoleic acid.That threw me off as I was trying to see what that word was.
You said about Kachha dal... In my part of the world, we eat this dal called Forash. Its a legume....the legumes are deseeded and the beans are just soaked overnight and cooked the day after. This happens only in the winters though. So much of knowledge about food remained with our ancestors, our communities. Hardly do we look back to figure out how tacit knowledge was attained! Love for your content. ❤❤
Thank you for that makhni bit!! I keep trying to tell people about getting creaminess out of the dal itself like risotto rather than adding excessive quantities of fat!
Sir, what about people suffering from uric acid? Doctors forbid them from having dal , especially masoor dal. The video is great,by the way. Extremely informative and interesting. You should have been a science teacher😊
i heard some of your music on soundcloud. unbelievably amazing. such wide range from nusrat sahab to linkin park! what makes you a polymath? knowing all this food science, i assume you have been feeding yourself the right kinds/amounts of food that gives you exceptional talents and capabilities? 😛
