Pressure Cooker Dal: Healthy or Not?
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- Опубликовано: 7 сен 2024
- A very common myth, particularly in North India, where pressure cookers are not as common as they are in the South, is that pressure cooking destroys nutrients, and more crucially, cooking dal in the pressure cooker without removing the froth that comes when you start to boil it will cause uric acid/gout problems.
It’s not true.
To debunk this is quite simple.
Uric acid causing joint problems/gout is a function of consuming a LOT of purine-rich foods. Dals are not high-purine foods. They have moderate levels of purine (unlike meat and sea food)
Saponins have nothing to do with Uric acid. They are beneficial plant molecules that have soap like properties. They are good in small quantities, cause digestive discomfort and reduce nutrient absorption in large quantities. Again - dals are not particularly very high in saponins FOR A VERY SIMPLE REASON - we don’t eat them raw!! We cook them!! And Cooking destroys most saponins.
And finally - that froth is NOT mostly saponins - it’s loose starch and protein.
So please pressure cook your dal!
You are a saviour for women... I tremendously appreciate your videos...
There is this myth that spending hours in the kitchen cooking like our grannies did was the only way to lead a long, healthy life. Cooker is bad, fridge is bad, grinder is bad,.... Open cooking is good, ammi kal is good, chekku oil is good, etc etc..
All this created so much stress... If I try to finish cooking soon and focus on my career , I am filled with guilt for compromising on my family's health by using modern cooking methods... So spending hours on weekends using old traditional cooking methods was a must.
Your videos are a great way to embrace quick cooking methods, enjoy cooking and still get time to focus my other works.
Thanks a ton.
But do not use aluminium cooker ,watch fit tuber video on best cooker .. right now i m forgetting the names
Waiting for influencers video about how travelling in Bullock cart is safe and healthy compared to train/flight .As the travel time is slow it creates less pressure on body and therefore lowers blood pressure.
It is definitely more friendly to blood pressure levels than fast travelling modes..but certainly impractical. So we make informed choices.
Heart attack and high BP are practically acceptable!!
I don’t know about BP, but definitely helps environment
Influencers who are actually engineers but make videos on biology/cooking should get a pass though. After all they have read a lot of articles on the internet.
here comes our saviour with busting yet another myth....🙏🙏💪💪
All hail Lord Krish Ashok 🤲
Yes!! Hail Krish Ashok!
😂😂
Yes I use to cook n look out for the froth 😂
Pressure cooked daal is harder to digest and many experience bloating. Starches in daal retrograde as excited starch molecules in gelatinous structure quickly lose heat and recrystallize. Slow cooking allows molecules to retain heat for longer. If you have ever eaten daal cooked in clay handi, you might have noticed that clay keeps releasing heat even after the fire is off. Such daal keeps hydrocarbons gelatinized for up to 4 hours. Cooking beyond point of gelatinization reduces surfaces area for enzymes as they cannot penetrate crystallizing amylase. There is no control over temperature in pressure cooker and it is meant for cooking at high elevations where air pressure is low. Slower cooking = even break down and higher surface area. Isn’t it quite intuitive to understand without any special science?
Many pressure cookers are made of Chromium and nickle plated stainless steel which is known for uneven heat distribution and leaking coatings into food, particularly in the presence of salt and acids(lemon, tomatoes). Aluminum cookers are even more dangerous.
There are many other reasons why food cooked in clay or brass coated with tin is much more easier to absorb and carry no toxins. For instance, red clay is naturally higher in iron and black clay is often contains magnesium compounds. Tin destroys pathogens and keeps food safe for hours after it is cooked.
Please consider intangibles and long term effects before you commit yourself to pressure cooked food.
Your videos are a tight slap on the face of those millions of youtubers who fo not have a basic knowledge of schiece and chemistry
In my house, we have been using a pressure cooker to cook dhal, rice and vegetables for over 50 years and never had a problem. I thought everyone uses pressure cooker, may be that's true mainly in South India(I guess). Pressure cooker makes it easier to cook and not the other way. We have also been using a Microwave oven for over 30 years in Bangalore, mainly for re heating.
Indeed! Sometimes all that people need is to do is look at people in other parts of India
in Bengal everyone uses pressure cooker for dal.. who spreads ds myth ? or was it really spread
I've never been so relieved after watching this thank you so much and please keep busting myths you are helping a lot of us by reducing our stress when it comes to proper cooking
Thanks for confirming what I have always known -- pressure cooking saves time and energy!!
I request you to address the science of soaking nuts -- all nuts, specifically nuts such as almonds etc. before consuming
You are such a gem for us. We have been hearing all these false statements regarding food and techniqes involved in cooking food for such long time.
You videos are literally removing this toxic fog and making our minds clear through logic and science.
🙏
Perfect confirmation although I had no doubt, also been taught by my parents one a chemist and one biologist) to always put a bit of oil/ghee and turmeric (to kill any germs) and no salt as you said for the reasons you said - love your affirmative videos and learning more too thank you 🙏🏼☺️
Maam, there is no germ alive that boiling the daal won't kill and turmeric will.
@@boblee8024😂😂😂
any scientific data has been collected to bust this myth? Please dont misunderstand me, when something goes like who is right or wrong, then it has to go through a test to prove it. Till then for me both of you are right.
I was so happy to hear the thing about salt
I knew it for a factor after multiple experiments that it takes longer to cook after adding salt
All ‘influencers’ claimed otherwise
You are the first one to endorse my view
Where do such myths originate? Thank you for clarifying about the protein in froth and saponins. So much science behind every day cooking!!
They mostly tend to originate out of a fear of new technology and the need to find single villains to blame for the prevalence of lifestyle diseases
Check the sathvic channel, they say no to pressure cooker, I didn't care to look for the reasoning. In this age no one is boiling dal for 30 minutes on the stove. It's a waste of energy and burning gas also releases toxins which they're inhaling. Electric pressure cooker is even better you can walk away.
On behalf of every bachelor in this country , thanks a lot!
Welcome
Ah! Thank you so much. I've seen atleast 3 or 4 videos, some purportedly encouraging Vedic cooking that said pressure cooking dal was harmful.
This is quite a relief. 🙏🏼🙏🏼
One more subscriber with this video - thanks a lot, much needed info ❤
Thanks for the sub!
Hah! I never thought that bit that I see in videos about taking the froth out from the surface of boiling dal made sense.
So never followed it.
So yay!😁
But I do add salt while pressure cooking.
Now I shall stop that.
Thanks Krish.
Was waiting for someone to clear my doubts. Thank you.
Vow ! Thats what I was looking for , very crisp and clear !
Sir, your videos are a lifesaver for techies who can now fearlessly pressure cook their Dals and save time from their already hectic schedules.
Much respect for your efforts to make our mundane lives Sensible rather than Gullible. As it goes Common sense is not so common, hence we need your channel!!!
Well said
So true! People have so many misconceptions about uric acids. Daals never exacerbate this metabolic disorder!!
I think people will believe pressure cooking is safe when its name is changed as pleasure cooker... They are worried and afraid of the word " pressure"
You are our saviour... Thanks for clarifying all such myths
Glad to help
So educative 👌...got cleared the doubt about cooking tur dal ...since we south Indians almost cook the Tur dal everyday 😊... thank you sir👍
Short and sweet- this myth buster is my favourite- love from a grandma.
There's so much contrast view points in today's world abt food & it's industry and every youtuber has their own research study its quite confusing for a layman to believe whom ... again it's a daunting choice whom to believe & agree with
Thankyou so much Sir, you make our life easier and content with your myth/ busting.
Thanks so much million, please continue the good work 👍👍
You have released so much of my worries with your videos…. They are such a relief
Thank you sir your video saved me from lot of extra work.
Glad it helped
Oh! What a relief!!!!. Thanks a ton 😊
When I was a child, my mother (who juggled many tasks, including growing the fruits and vegetables we ate) had a pressure cooker blow its lid off. That was 60 years ago, I’m still afraid to use pressure cooker.
I know it saves energy, and preserves nutrients with shorter cooking time. I just can’t.
Thanks! I used to keep rinsing the dals to get rid of saponins. I will still do it, but won't get obsessed about it anymore. Thanks
Washing is done to remove a lot of grit and dirt from the polishing process. But you don’t have to overdo it
What a relief🎉
Lots of negative comments here , but in our family and quite commonly in our relatives, all the older generation taught us the same to be honest! Skim off the white foam always ! Then add masala! Imli always at the end ! Never questioned, always cooked same way was taught!!!
No harm in following what you were taught! My
Point was about those making claims that it is the only way it must be done
Hi im new subscriber, your videos are very informative
Thanks and welcome
In today's world everyone is doing scare business.. Only you are the exception.. Wish you happy new year in advance.. Stay happy.. Stay blessed..
Hi krish.
Great video.
Have doubt. In a podcast you mentioned that mustard seeds are used for checking oil temperature. What about jeera seeds then? Why are they used? Is it for flavour or something else?
Thank you
Thank you
@@krishashok😅Please answer the question & then thank :)
Yeah it’s flavour
My uncle and cousin with arthritis & RA were going through hellish pain, swelling.. Sometimes they even needed support to sit down and stand up. Ayurveda doc cut off all kind of DAALS EXCEPT MOONG daal with instructions to pre-soak and some other stuff and we saw magic happen from day one. Both recover within 1 & 3 month respectively.
Thanks a lot for busting so many myths.
Even doctors are saying to avoid lots of dal in case of high uric acid levels. Don't know whom to believe.
I am gonna try the salt later trick next time. Hopefully my Dal would be less mushy because of this?
Yes but you also risk not cooking it enough
Hi Krish, I've struggled with hyperuricemia & periodic gout flare ups for a few years. I've completely removed meat based proteins & alcohol for a few months. I've observed that urad dal seems to increase in my uric acid levels, I've been off meat based proteins for a few months but being from a malayali vegeterain household urad dal is used extensively in Idly, Dosa, Pappadams etc. It's just an empirical thing which we've observed not just me, but with some close relatives. Could it be that one of those things that's unique to our constitution?
I admire you, great work, good info. As usual.
Thanks for the valuable information. Subscribed.
That's how we usually cook.. what a relief..
Can you please explain why adding lemon or tamarind to dal before cooking stops them from cooking?
Acids strengthen pectin (and alkalis weaken). This is why tamarind or lime prevents it from breaking down while baking soda makes the dal or chana super soft
Our grandmother said the same ! We listened!!!
Thank you for the dal and oil tip 🙏🙏
Hi Krish
Please make one video on, is frozen chicken safe which we get in USA at Walmart like frozen skinless boneless chicken breast? Using it on daily basis ??
Absolutely safe
@@krishashok their great value named company chicken is safe ?
Hello Ashok, I've a question for you, can we preserve the pressure cooked dhal in the fridge and use it for next couple of days?... will it cause any harm to our health? Thanks in advance 😊
You can! No harm!
Krish would you mind making a video about how indian cooking compares to precision of french cooking. We don't use precision ovens, scales, measuring cups, sous vides, stream ovens ect in typical indian cooking. Why is that.
Indian cooking style seems to have not evolved at all like western cooking. Am I wrong?
What about the pressure cooker safety valve, isn't it made up of LEAD; won't lead harm you if you are exposed regularly?
It is outside..
Nutrients will not going to last while cooking dal in pressure cooker.
Only with clay cooker nutrients remains intact that's what people used to say. Is it myth?
He won't comment on this. As he has done selective study onthe subject. Actually, the main reason for not using the pressure cooker is the destruction of nutrition due to pressure heating.
Learning for today
@krishashok
Pressure cooking itself ensures water is forced into the dal. Will adding salt somehow decrease that affect if put in before? Mine come out good if added before, so asking.
Thank you for busting this myth
I use instant pot to pressure cook dal and it doesn't taste that good. Then I tried the slow cook function which takes about 4-5 hours to cook dal and it turns out really good
True, pressure cooker daal is harmful and not tasty too.
@@Shubhi2820 it's not harmful
It is as slow cooking of daal is needed. Immediate cooking makes it soft but does not let it cook properly.
Sir you should include that pressure cook dal can reduce lectin in the dal!!!
Soak the Dal discard the soaked water then cook
Should we also pressure cook beans like Rajma or Chole without salt?
Yes
@@krishashok thank you. My rajma always is hard. Many thanks
I don't eat red meat or sea foods, but I was diagnosed of high uric acid.. how could it be then ?
Hard to say Praveen. It is very possible that there may be a genetic component or a pre-existing condition to this where you might be predisposed to have this problem no matter your source of protein. My point is that it doesn't generalize to everyone
@@krishashok what's your recommendation to reduce it then ?
Thankyou Sir
Hey Ashok, recently my friend said that adding salt in a pressure cooker while cooking daal will not cook the daal properly or it takes more time to cook. Is it true? Does adding salt while cooking make it cook faster or slower?
what i hear often is that pressure cooker increases the temperature of the water (due to pressure) beyond a point that nutrients in food loose their benefit due to that high temperature. is this true?
Hare krishna ❤
Great going, Krish. Your videos need to be in more languages.
Thanks for the info. And can we cook meat in cooker like beef, chicken and mutton
Sure!
Good one
Uncle roger should approve that😅
Thanks Krish. Is it also not true that pressure cooking dhal reduces the phytic acid levels, thereby rendering the cooked dhal healthier for us?
Yes!
❤ awesome, thanks for confirming. Great fan, love all your work!! 👏🏼👏🏼
Your video needs a 'badd amm tiss' ending. 😎
Jio Krish 👍
Because lentil has starch in them and at high temperature in pressure cooker does it produce harmful Acrylamide like boiling potatoes does?
No. And boiling potato also doesn’t produce Acrylamide
How many kids are seen in eye & dental clinics now & before 1980s? Similarly how many chemists shops, hospitals existed earlier & now? or even cancer, Alzheimer etc diseases existed?? Hope u got the answer. Go with proven & tested facts, data, etc. Just revert back to old systems, as much as possible. It is so common to see 80+ year people with no diseases or fallen tooth. Our education system systemically killed our thinking ability but follow blindly what is taught or told. If research says pressure with starch produces Acrylamide, pressure cooker does it for sure.
Is it okay to eat meat and curd or add it in marination? There are so many opinions on internet. It is confusing.
There is nothing actually wrong with it. It probably came to be since our reward system prefers to digest protein before tryptophan. So if you mix more protein with tryptophan source(which are also protein) you wouldn't get that much tryptophan. But if you mix tryptophan source protein with carb, like daal chaval, or curd rice, or peanut butter and jam sandwich, the carbs will increase insulin production and so help in getting more tryptophan to the brain.
So there is nothing wrong with using curd to marinate meat. Just have it with some carbs for a boost of serotonin
Big fam sir ❤
Sorry , i wont agree on the info of this video. Traditionally also when dal was cooked intial froth was removed . Even ayurveda doctor would suggest. It makes digestion easy. No doubt , cooking in pressure cook is fast but its definitely not healthy.
South Indians have been pressure cooking since the 1950s and live 10 years longer on average than the people saying "it's unhealthy". So just saying "ayurveda doctor said so" is not evidence.
Ayurveda doctor? 🤣🤣
What about masoor dal does it cause uric acid
No yaar
Are you a chemist ...
Oh my God,
Have been taking steps to remove the forth in an open container first then transfer to a cooker...
Whats even more funny is that I felt less pain in my joints...😂
Placebo effect I guess😅😅😅
Disadvantages of cooking food in a pressure cooker
However, starchy foods may form acrylamide, a harmful chemical, when pressure cooked. Consumption of this chemical on a regular basis may lead to health issues like cancer, infertility, and neurological disorders.
Acrylamide will not form in the pressure cooker if you are cooking food inside water
do you even know when acrylamide is formed? the 'rotis' you eat contains little dark spots that contain acrylamide, a carcinogen. now what? you will stop eating rotis?
Ever since pressure cookers came dals have gone into it without fear.Not an information for todays kitchens.
Lectins?
But Krish, there is definitely a difference in taste when dal is not pressure cooked....and especially cooked with earthen pots....I know you wld argue that this is such an old method..😂
👍👌
❤
Has there been any study on “Pressure cooked dal vs open pot slow cooked dal” in terms of ease of digestion and nutrients bio availability ? If not then these are mere conjectures presented as facts.
Lots of studies - www.ncbi.nlm.nih.gov/pmc/articles/PMC3550881/#:~:text=The%20main%20conventional%20cooking%20methods,than%20boiling%20in%20open%20pan.
@@krishashok I read the paper. See following extracts:
“Cooking of soaked dry bean seeds at atmospheric pressure caused more reductions in antinutrients contents than pressure cooking (Nergiz and Gökgöz, 2007)”
“Rao (1974) has reported a reduction in the available lysine of chickpea by increasing the time and temperature of processing.”
I woule say, with all the conflicting information presented, that it’s inconclusive as of now and more studies are needed.
@@saurabhsrivastava2371 "It was reported that pressure cooking had the most pronounced effect in improving the in vitro protein digestibility of presoaked moth bean seeds compared to ordinary cooking, soaking or sprouting (Khokhar and Chanhan, 1986). Rao (1974) has reported a reduction in the available lysine of chickpea by increasing the time and temperature of processing" - Digestibility of protein
In anycase - regardless of whether you think the evidence is conclusive or not, the time saving and the fuel saving all add up to making pressure cooking the sensible choice for most people @@saurabhsrivastava2371
I m 400th person to like this video, 400 = (20)²
Doesn't high heat denature all the goodness? All these health myths, de-myths, de-myths are bunkum. Just fast. 😊
Denature what exactly ?
@@krishashok vitamins (maybe not in daal, but veggies), other phytonutrients
rajiv dixit ji
😀👌🙏
Sir Even if you say its unhealthy we won't listen!!! How come its possible to pack lunch by 7.30 in the morning without pressure cooker? 😂😂
Sab bakwas ho gaya jab tumne bola meat causes joint pain, indian consumption of meat is 5 kg per year per person while Europe america Australia consume near 115 kg per year per person and there avg life is 80 to 85 years while india life span is 65 years .
They bring more medals in Olympics for eg Australia with population of delhi brings 20 medals while England with a population of 7 cr bring in 40 medals .
They are doing better than us economically, there cities are more clean, they are taller, broader and they are the one who made every thing indians just serve them as there servants.
Start a scientific based cooking channel.
It’s like people want to make their lives harder by doing things the “gold old way”. Maybe they should start sending mail via pigeons too.
Thanks for busting pseudoscience of Rajiv dixit.
The man who harmed India the most.
Don't believe in this shit, cook Dal the way our ancestors used to cook.. it tastes amazing and it becomes more healthy
How so?
Very true ! It’s good to stick to ancestral way of cooking…because the taste is so much better that way. Pressure cooker is no doubt a convenient option but certainly reduces the taste and I am not going to waste my life, waiting for SCIENCE to prove this 😊
Sorry, you are wrong... What about de natururing of protien... There are studies but they are hidden from public...
Historically in india we are always doing slow cooking and people were much healthier.
Open cooking saves your brain stress as one can leave easily for fixed time and do other works while cooker will burn food if not taken care. Making food was not that stress as it is today thats why zomato etc are flourishing...
Wait if the studies are hidden from public then where did you find it?
True that slow cooking is good for health, but for dal cooker seems to be the only option.
Denaturing of protein is exactly what happens when you cook protein. It’s not a bad thing. And pressure cooked dal is actually easier to digest and is also hugely convenient for people who work
@@himanshukandpal5585 one need to dig in.... Hope u are aware that search results show only what the lobby wants to
@@KannadaveeNithya i know hundreds of people who are cooking dal without pressure cooker, many even in mud handi
This post reduced trust in the content of your channel
Why is that?
coz it didn't validate the pseudo-scientific claims you make ?😂
@@puppystan.diariesany real scientific data given or its ur scientific belief only!!
@@thelifeseekers9179 you don't know anything about science then lady . read and study more 🙃
Please continue to live the cave lifestyle while others move on
Thank you...