Lentil in Ayurveda: The Strength-Giving Dal That Nourishes Without Heaviness
In Sanskrit, lentil is commonly known as Masura. It has been used in traditional Indian food for centuries as a strengthening pulse. Ayurveda describes Masura as laghu and ruksha, meaning light and dry in quality. Its taste is mainly kashaya and madhura, astringent and mildly sweet. Because of this nature, it is useful for balancing excess Kapha and Pitta, while people with strong Vata tendency should cook it with enough ghee, warming spices and moisture.