Pulse of the Nation: The Science of Dals
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- čas přidán 26. 07. 2024
- Dals are the ultimate comfort food. For a country where most people cannot afford animal protein every single day, the grain + pulses combination has been the quintessential meal for millennia. Dal Chawal, Rajma chawal, Puri Chole, Chole Bhature, Pongal, Khichdi, Roti Dal and so on!
Chapters
00:00 - The Connection Between Fritz Haber & Cicero
02:57 - Legumes, Pulses, Dal & Lentils
04:36 - Why are pulses important?
05:57 - Nutritional Profile of Dals
07:40 - Why do we soak dals before cooking?
09:56 - Whole vs split dals?
10:17 - Sprouted dals
10:38 - Cooking Dals
11:34 - Food Science Tips for Cooking Dals
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The Makhni from the Dal Makhni... Now that was a revelation. Wonderfully informative.
I was blown away when I heard this from a Punjabi chef
Multi-talented: Science and Information, a Teacher and Communicator, an infectious personality.
Thank you!
And not to forget a talented musician!
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. 👍🙏
Thank you!
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.
Fresh lentils are soft but a year old bean lentil toughens up if salt is added at start
Salt is not good for muscles.
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.
There is some history to how some poor policy decisions that kept dals out of govt procurement that led to farmers growing more grains etc
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.
Millets are the Root
Dhals the shoot
Jute Coconut Khadi Loot
GDP brute
Monocultivation /Monocropping is a major contribution to this .
Crop Rotation practices should be adopted
There is talk of introducing protein rich rice to solve this problem
Outstanding Sir !!
What can I say... It was jaw dropping facts and the way you delivered it... Stewed to perfection.
Thank you!
These videos are gold! How do you research all this information!? Thanks for posting
It's his passion that drives him to learn every detail
You are the best example of why intelligent people look attractive. Your videos are very informative. Thank you.
Glad you like them!
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
Great Video! Informative, scientific yet practical. Great job.Looking forward to more
Appreciate the captivating narration. The walkthrough from the Nitrogen-fixing Beans family and ending with the cooking process is very informative.
Thank you
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. 🙂🙃
Battle of Plassey 1757. Same Palasha.
@@agnelomascarenhas8990 Absolutely! 🙂
Superb!
Crisp and informative!
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!! 😂
Excellent Video , just like your book Masala Lab !! Keep up the good work !
Excellent video! Very informative. Many thanks, Krish!
Glad it was helpful!
Very cool, KrishAshok. Thank you, great research and explanation! ❤
Thank you!
Absolutely amazing.
Great work sir.
Thank you!
Don't know why this channel is so under-subscribed. It deserves at least a million subscribers. Also, the quality of the videos is just top-notch.
Thank you
As always, great video! 🙏🙌
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.
Glad it was helpful!
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.
as always informative and incisive. thanks for the hard work behind this
Thank you!
Gr8 info-tainment video Doc. Keep em coming ❤
So glad I subscribed to you. The info I learn from you on both insta and youtube is just amazing.
Thank you!
Very informative👍 Thank you very much for providing such detailed info and useful tips with the "why" that makes it all the more interesting.
Very nice explanation with quite a scientific flavor - very helpful
My face lit up with delight and a huge smile at makhani of dal makhani. Lovely video
Wonderful content sir, thanks ❤
Fascinating aspects to what are thought to be modest and humble ingredients in a kitchen. Thank you for sharing.
Helpful. Good one ❤
Every section of the video kept answering every question I had about legumes. An amazing video!!
So glad!
Good Video with Splendid Knowledge
Very informative! Thank you so much!
Glad it was helpful!
Wow! That's an encyclopaedia of information. Thank you.
Thank you!
Wow!! Simply mind blowing
Woww..we really need these mind of video
Fantastic video! Your book and videos are very informative about cooking and nutrition! Thanks!!
Thanks so much!
Very informative and useful information . Thanks for sharing.
My pleasure
Your videos are just so wonderfully knowledgeable sir!
Thank you Krish for educating us. Received clarity. God bless! You doing a wonderful job.
Great video 🎉🎉
Attended your talk in HYD, great insights
Great video....as usual. 😊
Thank you!
How much of research you must be doing on things most of us take for granted! God Bless you for the simple and effective communication!
Thank you!
Really glad I found this channel - very informative
Thank you!
Absolutely loved learning all this. May the dals taste good forever using these tips
You covered all the things which i wanted to know about daal.....Thank you sir😊
Very nice explanation .. also a lesson why plants are so important to our life
Sir.. What a research...
awesome info
Excellent content as always👌
Much appreciated
Loving these long form contents!
Thank you!
Thanks for this dense informative videos ❤
Thank you!
So clear!!
Thank you! Cheers!
Thanks for all that info in 1 video.
Glad it was helpful!
Excellent explanation and story telling
Thank you!
Huge fan of pulses for its protein content but I did not know where the protein comes from. But it makes perfect sense now. Thank you for the video.
😁
Amazing video❤
Very informative and nicely presented..
Glad you liked it
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 🥂
It is best to not make jokes about vegans. The internet activist ones have zero sense of humour 🤣
Loved it very interesting video
Glad you enjoyed it
Awesome and thanks 😊
Welcome 😊
Very informative.
I enjoy such long videos. Thanks.
Keep them coming.
Thank you!
Good information
One of the excellent nonpolitical science based food and nutrition channel.
I studied agricultural microbiology and off course about Rizobium.But the importance of Nitrogen in agriculture has dawned on me only after listening to the first 3-4 minutes of this video.(Either I was stupid or my lecturers failed in effective communication)
Great work.
Thank you!
@@krishashok 🙏
Thank you for enlightening about dals
Thank you!
BRAVO!! EXCELLENT GRANULARITY !!
SUPERB VIDEO!
Thank you!
How is it possible to get this much slice and dice research...great❤
hats off... thanks for the education
Hey Krish! I just discovered this avatar of yours. I thoroughly enjoy your content on SoundCloud, especially the Harris Jayaraj inspired podcast! Love your content here as well
Another gem of a content, Krish!!
Thank you
Inlove ur videos .. knowledgeable..non scarring ..otherwise this social media is a mad world
Thank you!
Very interesting learning as usual ❤
Thank you! Cheers!
This is really all I wanted to know about dal.
Pls try to make a video on our heroes - millets 🙂
Will do!
Thankyou so much.
Amazing🤗
Awesome video
Thanks!
Rich information
Thank you!
This channel deserves to be highest number of subscribers....
Thank you
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! czcams.com/video/pVNVBbPJ1qA/video.htmlsi=bOd0b2aZ_SUgDT2A
Looks like an electric pressure cooker and dal are a combo made in heaven !
Absolutely
Thanks Krish for the nutrients packed video.
Thank you!
Every word is informative. No question is left unanswered. 🙌👏
Thank you!
Channawala, Dalwala and Mattarwala of Ancient Rome
Would have liked for you to also talk about the combination of wheat (or millet) + ghee and dal and how that combination also adds to a complete protein profile. You mentioned rice and one line about grains, but an equal emphasis on wheat or millet would have been nice to include as well.
But lovely video as always. Love the long form videos. Thanks for uploading them. I am also enjoying your book at the moment.
There is a separate video on Rice and an upcoming one on wheat and one on millets, so I just stuck to the most common examples (which include puri/chana and roti/dal)
@@krishashok lovely! Looking forward! Thanks for replying. :)
Supper sir ur explanation
Very well explained
Thank you!
Greetings Krish, excellent class☀️🌿🙏🏾
Thank you
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!
Meaning we can’t get it done at home as it’s only possible on wood fire
Thanks a lot 🙏
Today I even came across your instrumental video, sir what are you , you are man of many talents who inspire people 🙏
I have Subscribed. Your Knowledge about foods is amazing.😎👍✅
Thank you
Thank you for breaking so many myths. Please make a video on usage of plastic bottles for drinking or storing water as we use those plastic cans for getting water from the area water filter facility. They say it’s bad but athletes always sip water from plastic bottles!
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.
Indeed - I do mention Bosch in the context of the process, but yeah, Haber is the more well known character given his tragic life arc
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.
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
Indigo didn't change soil ,it changed livelihoods because it was a cash crop, unlike Rice.
@@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'.
This channel is heaven for both food and science lovers
Thank you!
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. ❤❤
Fascinating!
I love the way you orate food- facts.
You are like the Neil de Grasse Tyson of food science.
Haha thank you! High Praise