Pulse of the Nation: The Science of Dals

Рет қаралды 123,517

Күн бұрын

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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Twitter: / krishashok
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Пікірлер: 350

@anishkuruvilla 5 ай бұрын

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

@krishashok 5 ай бұрын

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

@zogzog1063 5 ай бұрын

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

@krishashok 5 ай бұрын

Thank you!

@karthikvenkitesh 5 ай бұрын

And not to forget a talented musician!

@Codetutor-DemystifyCoding 5 ай бұрын

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 5 ай бұрын

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 5 ай бұрын

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 5 ай бұрын

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

@shatnermohanty6678 4 ай бұрын

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

@indian9632 Ай бұрын

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

@666swami 4 ай бұрын

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 4 ай бұрын

Thank you!

@thaisstone5192 5 ай бұрын

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 5 ай бұрын

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

@lakshmanladi 5 ай бұрын

Salt is not good for muscles.

@siddharth-gandhi 5 ай бұрын

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

@guardrover 5 ай бұрын

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

@manojithira9808 5 ай бұрын

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

@krishashok 5 ай бұрын

Thank you!

@sr8505 5 ай бұрын

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 5 ай бұрын

Thank you

@JovialJinx 5 ай бұрын

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

@krishashok 5 ай бұрын

Glad you like them!

@utubevenky 5 ай бұрын

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

@krishashok 5 ай бұрын

Thank you

@gautamv952 4 ай бұрын

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 3 ай бұрын

Battle of Plassey 1757. Same Palasha.

@gautamv952 3 ай бұрын

@@agnelomascarenhas8990 Absolutely! 🙂

@SB-rk1lo 5 ай бұрын

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 5 ай бұрын

Glad it was helpful!

@deus_ex_machina_ 5 ай бұрын

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.

@ashadhongade535 4 ай бұрын

Great Video! Informative, scientific yet practical. Great job.Looking forward to more

@AshaChandranPerinchery 5 ай бұрын

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!! 😂

@nikhilkulkarni3694 29 күн бұрын

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 29 күн бұрын

Thank you

@santoshrkale1 5 ай бұрын

Excellent Video , just like your book Masala Lab !! Keep up the good work !

@user-vi9cv4mn6f 5 ай бұрын

Superb! Crisp and informative!

@Sudden570 3 ай бұрын

Very cool, KrishAshok. Thank you, great research and explanation! ❤

@krishashok 3 ай бұрын

Thank you!

@mdirtydogg 5 ай бұрын

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

@johnl119 4 ай бұрын

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

@krishashok 4 ай бұрын

Thank you!

@vijayalakshminarasimhan2657 5 ай бұрын

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

@urstepdaddy007 5 ай бұрын

Gr8 info-tainment video Doc. Keep em coming ❤

@gbhaskar4703 5 ай бұрын

as always informative and incisive. thanks for the hard work behind this

@krishashok 5 ай бұрын

Thank you!

@netk1771 5 ай бұрын

Excellent video! Very informative. Many thanks, Krish!

@krishashok 5 ай бұрын

Glad it was helpful!

@anoopabraham2929 5 ай бұрын

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

@moin6077 4 ай бұрын

As always, great video! 🙏🙌

@okokok83 4 ай бұрын

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

@krishashok 4 ай бұрын

So glad!

@dhruvinrathod69 5 ай бұрын

My face lit up with delight and a huge smile at makhani of dal makhani. Lovely video

@meenapattani1277 5 ай бұрын

Your videos are just so wonderfully knowledgeable sir!

@kisna2908 5 ай бұрын

Absolutely amazing. Great work sir.

@krishashok 5 ай бұрын

Thank you!

@RoopaLutzenberger Ай бұрын

Absolutely loved learning all this. May the dals taste good forever using these tips

@sarasavasudevan 4 ай бұрын

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 4 ай бұрын

Thank you!

@SathishPathakota 4 ай бұрын

Very nice explanation with quite a scientific flavor - very helpful

@aditijain7168 3 ай бұрын

You covered all the things which i wanted to know about daal.....Thank you sir😊

@guandjs 5 ай бұрын

Fantastic video! Your book and videos are very informative about cooking and nutrition! Thanks!!

@krishashok 5 ай бұрын

Thanks so much!

@sheetalporecha8280 4 ай бұрын

Wow!! Simply mind blowing

@krish6729 5 ай бұрын

Wow! That's an encyclopaedia of information. Thank you.

@krishashok 5 ай бұрын

Thank you!

@mumu4370 5 ай бұрын

Wonderful content sir, thanks ❤

@anahitagarg2808 5 ай бұрын

Woww..we really need these mind of video

@azzazin007 3 ай бұрын

Really glad I found this channel - very informative

@krishashok 3 ай бұрын

Thank you!

@sai_here 5 ай бұрын

Loving these long form contents!

@krishashok 5 ай бұрын

Thank you!

@homely6616 5 ай бұрын

Sir.. What a research...

@lakshmanladi 5 ай бұрын

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

@RajPatel-vq6if 5 ай бұрын

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.

@krishashok 5 ай бұрын

😁

@anchiit 5 ай бұрын

Attended your talk in HYD, great insights

@krithikaramanathan2610 5 ай бұрын

Very informative! Thank you so much!

@krishashok 5 ай бұрын

Glad it was helpful!

5 ай бұрын

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 5 ай бұрын

I did do a short one on its cultural/mythological significance, but will do a longer one for each spice! kzfaq.info/get/bejne/prx-iaWTtbCVoXU.htmlsi=bOd0b2aZ_SUgDT2A

@TwisterMS 5 ай бұрын

Good Video with Splendid Knowledge

@seemaprasad6677 5 ай бұрын

Thanks for all that info in 1 video.

@krishashok 5 ай бұрын

Glad it was helpful!

@pratyakhona 5 ай бұрын

Helpful. Good one ❤

@ashvinisangaralingam6461 5 ай бұрын

Thanks for this dense informative videos ❤

@krishashok 5 ай бұрын

Thank you!

@kalochagol 3 ай бұрын

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

@meenadeshpande4411 2 ай бұрын

Thank you for enlightening about dals

@krishashok 2 ай бұрын

Thank you!

@shobakannan2819 5 ай бұрын

Very informative and useful information . Thanks for sharing.

@krishashok 5 ай бұрын

My pleasure

@marin4311 5 ай бұрын

This is really all I wanted to know about dal.

@vandhana_babu 5 ай бұрын

I enjoy such long videos. Thanks. Keep them coming.

@krishashok 5 ай бұрын

Thank you!

@prasanthpathiyil 5 ай бұрын

Amazing video❤

@anujn1184 Ай бұрын

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 Ай бұрын

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

@saugatabhattacharya1921 5 ай бұрын

Another gem of a content, Krish!!

@krishashok 5 ай бұрын

Thank you

@deepagupta1163 3 ай бұрын

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

@krishashok 3 ай бұрын

Thank you!

@dopapier 5 ай бұрын

So clear!!

@krishashok 5 ай бұрын

Thank you! Cheers!

@shivkumar-tz6gt 5 ай бұрын

Excellent content as always👌

@krishashok 5 ай бұрын

Much appreciated

@jayeshpathade8320 5 ай бұрын

Excellent explanation and story telling

@krishashok 5 ай бұрын

Thank you!

@Rohit-rh7vf 5 ай бұрын

Great video 🎉🎉

@gopals9928 5 ай бұрын

Great video....as usual. 😊

@krishashok 5 ай бұрын

Thank you!

@handyman7147 5 ай бұрын

Thanks Krish for the nutrients packed video.

@krishashok 5 ай бұрын

Thank you!

@oneminutereads7103 5 ай бұрын

Krish I admire your skills, the history science and nutrition and cooking info so clearly presented.

@krishashok 4 ай бұрын

Thank you!

@jeetsb 5 ай бұрын

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.

@krishashok 5 ай бұрын

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)

@jeetsb 5 ай бұрын

@@krishashok lovely! Looking forward! Thanks for replying. :)

@sameershah141 5 ай бұрын

Every word is informative. No question is left unanswered. 🙌👏

@krishashok 5 ай бұрын

Thank you!

@kmsrajesh 5 ай бұрын

Very interesting learning as usual ❤

@krishashok 4 ай бұрын

Thank you! Cheers!

@MitaRajeshTolia 5 ай бұрын

Thankyou so much.

@TEXAS2459 Ай бұрын

BRAVO!! EXCELLENT GRANULARITY !! SUPERB VIDEO!

@krishashok Ай бұрын

Thank you!

@sirishasriram1930 5 ай бұрын

Today I even came across your instrumental video, sir what are you , you are man of many talents who inspire people 🙏

@rasbijalpatel310 5 ай бұрын

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

@krishashok 5 ай бұрын

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

@rasbijalpatel310 5 ай бұрын

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

@leenapa3716 5 ай бұрын

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?

@ojaswinimalukar 3 ай бұрын

awesome info

@JRani505 5 ай бұрын

Amazing🤗

@prateekvaishnav6689 5 ай бұрын

hats off... thanks for the education

@aninstinctkiller 5 ай бұрын

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

@shivkumar-tz6gt 5 ай бұрын

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

@krishashok 5 ай бұрын

Thank you

@suneetagurnurkar7343 5 ай бұрын

Awesome and thanks 😊

@krishashok 5 ай бұрын

Welcome 😊

@krishnakumarjayendran5549 5 ай бұрын

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

@krishashok 5 ай бұрын

Will do!

@CostumeJewelryHome 4 ай бұрын

Channawala, Dalwala and Mattarwala of Ancient Rome

@offandon 5 ай бұрын

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

@krishashok 5 ай бұрын

Absolutely

@marybhim-rao4696 2 ай бұрын

Very informative.

@cavenavasagam6461 5 ай бұрын

Good information

@sujaniganne7047 5 ай бұрын

Excellent research!! Your efforts…Wow!! Big relief from the guilty feeling of not removing froth while pressure cooking.🙂

@krishashok 5 ай бұрын

Thank you

@auditigupta4697 5 ай бұрын

I never knew about removing froth before marriage because my mom never did that 😅only my husband and mil taught me this and so many more weird cooking instructions 😂 but no matter if I have a research paper I won't be able to convince my husband even though both of us are doctors 😢 sad that most highly educated and intelligent people forget to use rationality and common sense when it comes to matters regarding homes and families 😢😮

@abba3629 3 ай бұрын

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

@krishashok 3 ай бұрын

Thank you

@MrVirkMedia 5 ай бұрын

Loved it very interesting video

@krishashok 5 ай бұрын

Glad you enjoyed it

@AP-eb8hd 5 ай бұрын

Very informative and nicely presented..

@krishashok 5 ай бұрын

Glad you liked it

@benedictchin8799 4 ай бұрын

Greetings Krish, excellent class☀️🌿🙏🏾

@krishashok 4 ай бұрын

Thank you

@knowitall2022 5 ай бұрын

This channel is heaven for both food and science lovers

@krishashok 5 ай бұрын

Thank you!

@ShivaniChauhan-pw2wv 5 ай бұрын

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!

@divyanshuadarsh9850 5 ай бұрын

Meaning we can’t get it done at home as it’s only possible on wood fire

@deltadeeps 5 ай бұрын

I love the way you orate food- facts. You are like the Neil de Grasse Tyson of food science.

@krishashok 5 ай бұрын

Haha thank you! High Praise

@Arshar 4 ай бұрын

Thanks a lot 🙏

@samhariharan 5 ай бұрын

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.

@krishashok 5 ай бұрын

Yeah my pronunciation probably jumps between American, British and urban South Indian all the time

@saratshanmukh5431 5 ай бұрын

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 5 ай бұрын

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 5 ай бұрын

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 5 ай бұрын

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 5 ай бұрын

Indeed!

@412Shivangi 5 ай бұрын

Thank you sir for the wonderful information. Is it really so that we have to throw away the water in which dal was soaked? I was told the nutrients of dal seep in that water, so use the same water for cooking? Also, we are told that salt speeds up cooking, we add it extensively to do so before cooking. Does it serve some other purpose to add before cooking?

@shruthitdilip 5 ай бұрын

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!