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. 👍🙏
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. 🙂🙃
Look at the leaves in the photos here - you're right, the tree is NOT Butea Monosperma. As Krish says, it is Gulmohar, or Delonix regia - but it, too, is often called Flame of the Forest, just like Butea Monosperma is. Both trees are "Flame of the Forest", but in different forests. That's the problem with common names - often the same common name is used for very different plants or animals.
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.
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.
I guess the difference is adding salt while soaking vs adding salt while cooking. Adding salt while soaking has similar effect like brining the chicken which results in water being retained or absorbed etc. Hope I could find proper science for this difference
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.
4:27 - Interesingly, it’s the focal lens that takes its name from the lentil, not the other way around. In Latin, lens (lentil) gives lens (optical lens) as in Greek, φακή (lentil) gives φακός (optical lens).
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!! 😂
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.
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.
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)
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 🥂
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!!
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 😢😮
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! ruclips.net/video/pVNVBbPJ1qA/видео.htmlsi=bOd0b2aZ_SUgDT2A
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..
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. ❤❤
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.
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? 😃
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
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!
Multi-talented: Science and Information, a Teacher and Communicator, an infectious personality.
Thank you!
And not to forget a talented musician!
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! 🙂
Look at the leaves in the photos here - you're right, the tree is NOT Butea Monosperma. As Krish says, it is Gulmohar, or Delonix regia - but it, too, is often called Flame of the Forest, just like Butea Monosperma is. Both trees are "Flame of the Forest", but in different forests. That's the problem with common names - often the same common name is used for very different plants or animals.
Outstanding Sir !!
What can I say... It was jaw dropping facts and the way you delivered it... Stewed to perfection.
Thank you!
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
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.
I guess the difference is adding salt while soaking vs adding salt while cooking. Adding salt while soaking has similar effect like brining the chicken which results in water being retained or absorbed etc. Hope I could find proper science for this difference
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
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
Appreciate the captivating narration. The walkthrough from the Nitrogen-fixing Beans family and ending with the cooking process is very informative.
Thank you
You are the best example of why intelligent people look attractive. Your videos are very informative. Thank you.
Glad you like them!
4:27 - Interesingly, it’s the focal lens that takes its name from the lentil, not the other way around. In Latin, lens (lentil) gives lens (optical lens) as in Greek, φακή (lentil) gives φακός (optical lens).
Very nice and informative video....keep up the good work....👍🏼
Thanks a lot
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!! 😂
Wonderful take on daals...
Good to know about Daal's Makhni taste😊
Very cool, KrishAshok. Thank you, great research and explanation! ❤
Thank you!
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.
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 informative and incisive. thanks for the hard work behind this
Thank you!
Every section of the video kept answering every question I had about legumes. An amazing video!!
So glad!
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!
Love your channel. Explaining why we do the food using fundamentals with dose of science, history, and keeping it lighthearted. Thank you!
So glad I subscribed to you. The info I learn from you on both insta and youtube is just amazing.
Thank you!
Great Video! Informative, scientific yet practical. Great job.Looking forward to more
Excellent video! Very informative. Many thanks, Krish!
Glad it was helpful!
Thank you Krish for educating us. Received clarity. God bless! You doing a wonderful job.
Wow!! Simply mind blowing
Absolutely amazing.
Great work sir.
Thank you!
Inlove ur videos .. knowledgeable..non scarring ..otherwise this social media is a mad world
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
My face lit up with delight and a huge smile at makhani of dal makhani. Lovely video
Very informative and useful information . Thanks for sharing.
My pleasure
Thank you for enlightening about dals
Thank you!
Very nice explanation with quite a scientific flavor - very helpful
Valueable information 👍
Very nice explanation .. also a lesson why plants are so important to our life
Fantastic video! Your book and videos are very informative about cooking and nutrition! Thanks!!
Thanks so much!
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 🙏
BRAVO!! EXCELLENT GRANULARITY !!
SUPERB VIDEO!
Thank you!
Attended your talk in HYD, great insights
Fascinating aspects to what are thought to be modest and humble ingredients in a kitchen. Thank you for sharing.
Rich information
Thank you!
Wow! That's an encyclopaedia of information. Thank you.
Thank you!
Excellent Video , just like your book Masala Lab !! Keep up the good work !
Sir.. What a research...
Thanks Krish for the nutrients packed video.
Thank you!
Very interesting learning as usual ❤
Thank you! Cheers!
Greetings Krish, excellent class☀️🌿🙏🏾
Thank you
So clear!!
Thank you! Cheers!
Excellent explanation and story telling
Thank you!
You covered all the things which i wanted to know about daal.....Thank you sir😊
Loving these long form contents!
Thank you!
Your videos are just so wonderfully knowledgeable sir!
As always, great video! 🙏🙌
Great video....as usual. 😊
Thank you!
Fantastic explanation like an expert, l am a botanist🤝👍👍, Krish your explanation is excellent 😊
Very informative and nicely presented..
Glad you liked it
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. :)
hats off... thanks for the education
Krish I admire your skills, the history science and nutrition and cooking info so clearly presented.
Thank you!
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 🤣
Thanks for this dense informative videos ❤
Thank you!
I have Subscribed. Your Knowledge about foods is amazing.😎👍✅
Thank you
Every word is informative. No question is left unanswered. 🙌👏
Thank you!
Superb!
Crisp and informative!
This channel deserves to be highest number of subscribers....
Thank you
Many dals dissolves to makhan/soft buttery. Favourites of millions. Grt info. Thx.
Yes, just that urad has the largest amount of that mucilage
@@krishashok great to know that. It has slippery texture too. Thanks.
Awesome and thanks 😊
Welcome 😊
Excellent content as always👌
Much appreciated
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 well explained
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!!
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.
Very informative.
Woww..we really need these mind of video
Excellent research!! Your efforts…Wow!! Big relief from the guilty feeling of not removing froth while pressure cooking.🙂
Thank you
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 😢😮
awesome info
Wonderful content sir, thanks ❤
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! ruclips.net/video/pVNVBbPJ1qA/видео.htmlsi=bOd0b2aZ_SUgDT2A
This channel is heaven for both food and science lovers
Thank you!
Thanks for all that info in 1 video.
Glad it was helpful!
Another gem of a content, Krish!!
Thank you
How is it possible to get this much slice and dice research...great❤
Very informative! Thank you so much!
Glad it was helpful!
Thankyou so much.
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..
Amazing🤗
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!
Good Video with Splendid Knowledge
Amazing video❤
Supper sir ur explanation
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.
😁
Good information
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.
Looks like an electric pressure cooker and dal are a combo made in heaven !
Absolutely
Awesome video
Thanks!
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? 😃
Bhai, I heard that all protiens aren't same and only meat protien absorbs best
Not like that. Meat is just complete protein. You can absorb any kind of protein
@@krishashok thankyou
Thanks a lot 🙏
Great video 🎉🎉