Hi Dr Nancy, thank you for this video. Quick question: I noticed you didn’t use ghee. I thought it was revered in Ayurveda. Is there a reason you didn’t use it?
Ghee is a fine oil to use also, and some research indicates up to 1 tsp per day benefit heart and vascular health. "Too much," however, can elevate the "bad" cholesterol markers. This recipe aims to be suitable for all, no matter what their doctor has instructed them about saturated fat, etc. Olive oil is pretty much good for anyone, with or without a health condition! :)
AI Overview Learn more … Good question. I know some are concerned about that. However, as long as you keep the oil well below the smoke point, you will not damage the oil and it is fine to use. The smoke point of olive oil depends on the type of olive oil, but it's generally between 350° and 470° F:making it suitable for frying, sautéing, roasting, and deep frying. Alternatively, avocado or grapeseed oil are higher smoke points yet. Ghee has many healthful properties, but vegans avoid it, and it can raise cholesterol if too much is consumed, and many doctors advise their patients with cardiovascular issues to avoid animal fat. Olive oil is a very healthful oil and suitable for almost everyone.
Inspiring! Makes me want to finally buy an Instant Pot, but are they safe in terms of the non-stick coating leaching chemicals into the food? If so, I’m in!
That is the logical thing to do. I haven't tried it, but seems like it should be fine! If it's a little dry, you can always add more water the next time-- or too soupy, less water.
I usually don't turn on the instant pot until after I put in the ingredients and close the lid. Why did you turn it on while adding ingredients. I am surprised you did it in only 4 minutes. I usually do 10 minutes or so. I also let the steam out a few minutes after it is done.
Hi there! I turn it on as it starts to heat the water already and that way it all gets done faster once I close the lid. it doesn't start timing until the lid is closed. 4 min is all it takes for the veggies to be soft and the split yellow mung dahl I use to be totally cooked and soft also. I sometimes let the steam out-- I usually put a towel or dish cloth over the steam vent so the steam doesn't spray vaporized food particles all over the nearby items and wall. I prefer to let it cool itself down if there's time so I don't have to bother with that step :) It's all fine! Whatever works for you-- enjoy the healing meal!
Thank you, dear Dr. Nancy! I usually use Ghee.
The rice should be washed
The dal should be rinsed!!!!there is a story of a young boy who ran away looking bing off of unwashed dal and he died
Thank you! :)
To your health!
Hi Dr Nancy, thank you for this video.
Quick question: I noticed you didn’t use ghee. I thought it was revered in Ayurveda. Is there a reason you didn’t use it?
Ghee is a fine oil to use also, and some research indicates up to 1 tsp per day benefit heart and vascular health. "Too much," however, can elevate the "bad" cholesterol markers. This recipe aims to be suitable for all, no matter what their doctor has instructed them about saturated fat, etc. Olive oil is pretty much good for anyone, with or without a health condition! :)
She mentions that she sauted spices and then added that to the kitcheri she cooked in the instapot. I imagine she used ghee for the sauteing.
Hello Dr Nancy, Is sautéing with olive oil not recommended?
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Good question. I know some are concerned about that. However, as long as you keep the oil well below the smoke point, you will not damage the oil and it is fine to use. The smoke point of olive oil depends on the type of olive oil, but it's generally between 350° and 470° F:making it suitable for frying, sautéing, roasting, and deep frying. Alternatively, avocado or grapeseed oil are higher smoke points yet. Ghee has many healthful properties, but vegans avoid it, and it can raise cholesterol if too much is consumed, and many doctors advise their patients with cardiovascular issues to avoid animal fat. Olive oil is a very healthful oil and suitable for almost everyone.
well done, maybe try to add some lemon juice in the end.....
Yes, great for "Vata" types! Some "Pitta" types may find that too sour-- but you Vata's, go right ahead!
Inspiring! Makes me want to finally buy an Instant Pot, but are they safe in terms of the non-stick coating leaching chemicals into the food? If so, I’m in!
t's a stainless steel pot inside - that's all that touches the food! :)
The even cooking temperature still means no sticking - yay!
Mine is stainless steel.
What if you want to double the recipe? Do you double all ingredients?
That is the logical thing to do. I haven't tried it, but seems like it should be fine! If it's a little dry, you can always add more water the next time-- or too soupy, less water.
Awaiting response to this. Thanks. I did try doubling all ingredients and dal came out way too thin.
@@meryldelray Ok, reduce the water for next time. It's a creative process :) But however it turns out, it's healthy and edible!
I usually don't turn on the instant pot until after I put in the ingredients and close the lid. Why did you turn it on while adding ingredients. I am surprised you did it in only 4 minutes. I usually do 10 minutes or so. I also let the steam out a few minutes after it is done.
Hi there! I turn it on as it starts to heat the water already and that way it all gets done faster once I close the lid. it doesn't start timing until the lid is closed. 4 min is all it takes for the veggies to be soft and the split yellow mung dahl I use to be totally cooked and soft also. I sometimes let the steam out-- I usually put a towel or dish cloth over the steam vent so the steam doesn't spray vaporized food particles all over the nearby items and wall. I prefer to let it cool itself down if there's time so I don't have to bother with that step :) It's all fine! Whatever works for you-- enjoy the healing meal!