Pulse of the Nation: The Science of Dals

[@SB-rk1lo]

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.

[@krishashok]

Glad it was helpful!

[@deus_ex_machina_]

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.

[@sarasavasudevan]

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!

[@krishashok]

Thank you!

[@anishkuruvilla]

The Makhni from the Dal Makhni... Now that was a revelation. Wonderfully informative.

[@krishashok]

I was blown away when I heard this from a Punjabi chef

[@netk1771]

Excellent video! Very informative. Many thanks, Krish!

[@krishashok]

Glad it was helpful!

[@deepagupta1163]

Inlove ur videos .. knowledgeable..non scarring ..otherwise this social media is a mad world

[@krishashok]

Thank you!

[@shivkumar-tz6gt]

This channel deserves to be highest number of subscribers....

[@krishashok]

Thank you

[@rasbijalpatel310]

Many dals dissolves to makhan/soft buttery. Favourites of millions. Grt info. Thx.

[@krishashok]

Yes, just that urad has the largest amount of that mucilage

[@rasbijalpatel310]

@@krishashok great to know that. It has slippery texture too. Thanks.

[@saratshanmukh5431]

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.

[@krishashok]

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

[@saratshanmukh5431]

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.

[@anirudhlp]

Ink is a good way to explain any transport phenomena, including a state (scalar) variable like temperature. I always use ink as an example!

[@krishashok]

Indeed!

[@kalochagol]

Very nice explanation .. also a lesson why plants are so important to our life

[@offandon]

Looks like an electric pressure cooker and dal are a combo made in heaven !

[@krishashok]

Absolutely

[@Dr_Kisna]

Absolutely amazing. Great work sir.

[@krishashok]

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?

[@krishashok]

I did do a short one on its cultural/mythological significance, but will do a longer one for each spice! kzbin.info/www/bejne/poexh3WYha9kp6Msi=bOd0b2aZ_SUgDT2A

[@anchiit]

Attended your talk in HYD, great insights

[@vijayalakshminarasimhan2657]

Very informative👍 Thank you very much for providing such detailed info and useful tips with the "why" that makes it all the more interesting.

[@leenapa3716]

Thanks a lot for the highly informative videos. Keep the videos coming. I have a question, after soaking the pulses/grains, the water should be discarded? This water will have no beneficial nutrients?

[@debopamdatta7413]

Do visit Grainex 2024 @ Indore, India where a lot of discussion around pulses will happen

[@krishashok]

Ah interesting! When is this?

[@seemaprasad6677]

Thanks for all that info in 1 video.

[@krishashok]

Glad it was helpful!

[@aninstinctkiller]

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

[@kmsrajesh]

Very interesting learning as usual ❤

[@krishashok]

Thank you! Cheers!

[@gopals9928]

Great video....as usual. 😊

[@krishashok]

Thank you!

[@dopapier]

So clear!!

[@krishashok]

Thank you! Cheers!

[@adhipmitra]

Brilliant

[@krishashok]

Thank you!

[@suneetagurnurkar7343]

Awesome and thanks 😊

[@krishashok]

Welcome 😊

[@marybhim-rao4696]

Very informative.

[@ratnamurlidharan9885]

Khichadi is such a comfort food….

[@krishashok]

Yes. Dal + Rice combination is pretty common

[@xyz-dy4bd]

Your videos are very informative.This one video has cleared many of my doubts.Thanks a bunch sir.Best wishes for your upcoming videos.

[@krishashok]

Thank you!

[@dangerdaaku]

In Indian context Palash is the flame of the forest and not Gulmohar which is native of Madagascar.

[@krishashok]

Ah ok! Here we just call this the flame of the forest

[@pranav210591]

Palash is also from the same plant family. Cheers!!

[@buds8423]

Freeing soil bound phosphorus is something I’d be curious to know more about. Due to micro acidification or other processes?

[@ojaswinimalukar]

awesome info

[@ManOfSteel1]

3:16 so pista, badam,kaju they all are legumes too??

[@krishashok]

No

[@jaiku99]

There are in shells. Not pods

[@prasanthpathiyil]

Amazing video❤

[@PeterBakker]

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

[@paromitaroy7167]

All, good but disagree to the salt comment, salt reduces boiling point and helps in boiling, when I want my dals to look granular, I add salt at the end, if I want them to look all mashed total soupy, I will add salt while cooking

[@ihatesql]

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? 😛

[@krishashok]

Hehe thank you!

[@urstepdaddy007]

Gr8 info-tainment video Doc. Keep em coming ❤

[@mavleashutosh]

Gulmohar is not flame of the forest

[@krishashok]

That term is used for different trees in different regions

[@theaccidentaltask1660]

On test perspective you are definitely wrong pressure cooker food test and open cooked food test is larger gap in natural test🛑🛑🛑🛑🛑🛑🛑❌❌❌❌❌❌❌❌❌❌❌

[@vasuvasudevan1827]

What the hell is culturally accessible? Why so embarrassed by a conscious choice millions of us vegetarians have made?

[@krishashok]

Vegetarianism or any other food practice is not a purely conscious choice. We make our children eat what we give them, and mostly prevent them from eating outside our cultural norms. Children are not born with a “meat is immoral” encoding. If you are from a meat eating culture and chose to be vegetarian, that is an individual conscious choice, and I respect that.

[@TheKuldeepS]

let me tell you as a person born in a north indian household what culturally accessible is. There was no meat cooking inside my house. And Neither parents were eating it outside as well. As a kid I never got to eat or taste it because of that. Till the time I grew up to be allowed to eat outside, I was conditioned to believe that people who eat meat are some sort of barbarians and I had started to look down upon them. Outside on the streets only the rowdies who would drink alcohol would be seen eating meat in those days. It was not untill I started muscle building I could see meat in a positive light. That my friend is cultural accessibility.

[@siddharth-gandhi]

These videos are gold! How do you research all this information!? Thanks for posting

[@guardrover]

It's his passion that drives him to learn every detail

[@zogzog1063]

Multi-talented: Science and Information, a Teacher and Communicator, an infectious personality.

[@krishashok]

Thank you!

[@karthikvenkitesh]

And not to forget a talented musician!

[@CostumeJewelryHome]

Channawala, Dalwala and Mattarwala of Ancient Rome

[@Codetutor-DemystifyCoding]

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.

[@krishashok]

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

[@alokegupta1926]

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.

[@jjayaraman3191]

Millets are the Root Dhals the shoot Jute Coconut Khadi Loot GDP brute

[@shatnermohanty6678]

Monocultivation /Monocropping is a major contribution to this . Crop Rotation practices should be adopted

[@indian9632]

There is talk of introducing protein rich rice to solve this problem

[@666swami]

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. 👍🙏

[@krishashok]

Thank you!

[@thaisstone5192]

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.

[@asinh1100]

Fresh lentils are soft but a year old bean lentil toughens up if salt is added at start

[@lakshmanladi]

Salt is not good for muscles.

[@venpeddapalli7189]

The biggest food myth is that we been saying the word "digestable" as DYEGESTABLE for centuries. You should actually say it DEEEGESTABLE. ==Just Kidding== 😃😃

[@manojithira9808]

Outstanding Sir !! What can I say... It was jaw dropping facts and the way you delivered it... Stewed to perfection.

[@krishashok]

Thank you!

[@utubevenky]

Appreciate the captivating narration. The walkthrough from the Nitrogen-fixing Beans family and ending with the cooking process is very informative.

[@krishashok]

Thank you

[@abhijithmadhav3513]

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

[@krishashok]

You are fine. Ignore the scaremongering

[@gautamv952]

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. 🙂🙃

[@agnelomascarenhas8990]

Battle of Plassey 1757. Same Palasha.

[@gautamv952]

@@agnelomascarenhas8990 Absolutely! 🙂

[@krishnakumarjayendran5549]

Pls try to make a video on our heroes - millets 🙂

[@krishashok]

Will do!

[@pranav210591]

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...

[@krishashok]

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]

Indigo didn't change soil ,it changed livelihoods because it was a cash crop, unlike Rice.

[@pranav210591]

@@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'.

[@ratnamurlidharan9885]

How commonly we say Dal Roti khao Prabhu ke gun gavo….

[@manhoosnick]

Bhai, I heard that all protiens aren't same and only meat protien absorbs best

[@krishashok]

Not like that. Meat is just complete protein. You can absorb any kind of protein

[@manhoosnick]

@@krishashok thankyou

[@sr8505]

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.

[@krishashok]

Thank you

[@JovialJinx]

You are the best example of why intelligent people look attractive. Your videos are very informative. Thank you.

[@krishashok]

Glad you like them!

[@We_Are_Stardust_]

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??

[@krishashok]

Yes will do

[@thundergamerz5756]

Very nice and informative video....keep up the good work....👍🏼

[@krishashok]

Thanks a lot

[@fhilipdsouza821]

Is it true that large consumption of lentils that is Red Lentils cause paralysis?

[@krishashok]

As a general rule, ignore these extreme rare case news reports

[@ishanibose4086]

Never knew makhni from the dal itself . Mucilage from the dal itself gives the buttery texture.

[@krishashok]

Yep!

[@nandkishoresoni3954]

भाई , जब हिन्दी आती हैं , तो हिन्दी में भी वीडियो चेप 😂 दे। Any way I like your vedio very much. धन्यवाद।❤

[@krishashok]

Will make a separate channel for Hindi

[@vvmcmurdo]

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.

[@krishashok]

Good point

[@quizudita]

Hello Sir 👋 Just for info (not being rude or judging) , I just wanted to know.. Are you Food scientist for real ??? 😗

[@krishashok]

Haha no! I’m a science communicator.

[@quizudita]

​@@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.. 🤗

[@radhikaprasad8012]

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.

[@krishashok]

Alkaline water/foods are a myth. Dont waste time on them

[@AshaChandranPerinchery]

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!! 😂

[@anujn1184]

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 🥂

[@krishashok]

It is best to not make jokes about vegans. The internet activist ones have zero sense of humour 🤣

[@tgk1952]

I thought you could have elaborated a little on oligosaccharides and the cause for flatulence on consuming pulses.

[@krishashok]

Will cover it in a separate video on just digestive difficulties

[@padmadinesh6551]

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!!

[@krishashok]

It's not the maggi that is the issue. It's your overall diet in terms of whether those 10 times you eat it, you eat it with vegetables and protein.

[@devabhashasamskritam]

Dal literally means those which are split. दलना in hindi means to crush or split, comes from the sanskrit word दल meaning to fragment.

[@krishashok]

Yes, etymologically yes, but practically used in a wider range of situations

[@TEXAS2459]

BRAVO!! EXCELLENT GRANULARITY !! SUPERB VIDEO!

[@krishashok]

Thank you!

[@samathan.2863]

Hello sir, can we use baking soda for cooking meat for tender and softness

[@krishashok]

yes!

[@meenadeshpande4411]

Thank you for enlightening about dals

[@krishashok]

Thank you!

[@okokok83]

Every section of the video kept answering every question I had about legumes. An amazing video!!

[@krishashok]

So glad!

[@swedhamurugesh]

Gulmohar is not flame of the forest, Gulmohar is Delonix regia and Flame of forest is Butea monosperma.

[@krishashok]

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.

[@swedhamurugesh]

@@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.

[@tarunmuvvala-q3e]

What about micro green grown using dal ?

[@krishashok]

Also fantastic!

[@sirishasriram1930]

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

[@blazingtatsumaki]

What do you think of adam ragusea/what ive learned 's videos saying pulses are not good source of protein?

[@krishashok]

Technically right. As I state here as well- they are mostly carbs, but in the context of India, an important source of protein nonetheless

[@johnl119]

So glad I subscribed to you. The info I learn from you on both insta and youtube is just amazing.

[@krishashok]

Thank you!

[@none941]

I wash and pressure cook my daal.

[@krishashok]

Great

[@KartikPanyam]

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.

[@steveh7866]

What a dilly of a dive into our daily dal

[@krishashok]

Hehe

[@HarshKS2]

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..

[@ManOfSteel1]

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 ?

[@krishashok]

Dals are typically still pretty wet unless you are making something like a sundal

[@rksb93]

Fun fact, tamarind is also a legume

[@krishashok]

Ah yes!

[@mdirtydogg]

Fascinating aspects to what are thought to be modest and humble ingredients in a kitchen. Thank you for sharing.

[@priyanandinibalasubramania950]

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!

[@RyzZaveri]

Légumes = Vegetables in French. Thx for this great vidéo.

[@dr.yourself3761]

'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?

[@zahrabjinu]

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?

[@sayandas6929]

Cooking is not art. It is an interdisciplinary science of chemistry, biology and physics.

[@anoopabraham2929]

Thank you Krish for educating us. Received clarity. God bless! You doing a wonderful job.

[@KarthikS30712]

Guru... I've eaten tender gulmohar seeds. They're sweet. Swalpa aache ba, torstini.

[@krishashok]

Yes, but if you eat too much, they aren't good cos they are filled with anti-nutrients

[@mamdhata1614]

Nothing. Cicero and Haber have no connection. If you wanted to find connection you could have gone to Chanakya son of Chanaka

[@beryljennifa4795]

Rich information

[@krishashok]

Thank you!

[@rajeshmahadevan9683]

I believe the real reason to avoid pressure cooker is the high temperature generated in pressure

[@lakshmanladi]

How is it possible to get this much slice and dice research...great❤

[@thecomment9489]

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?

[@krishashok]

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) kzbin.info/www/bejne/iHbTfWSCrsmejrc

[@Marvee78]

Wow. So some famous romans were literally daalwalla and chanewalla.

[@nikhilkulkarni3694]

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.

[@krishashok]

Thank you

[@abba3629]

I have Subscribed. Your Knowledge about foods is amazing.😎👍✅

[@krishashok]

Thank you