Health

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.

Curd is a transformed food. Milk becomes curd through fermentation, and this process changes its nature. Milk is generally sweet, cooling and nourishing. Curd becomes sour, warming, thicker, heavier and more stimulating to the digestive fire. This transformation made dadhi important in both household food and classical Indian dietetics.

Wheat is not treated as a casual filler in Ayurveda. It is a brimhana ahara — a food that builds the body. It supports bala or strength, helps nourish the dhatus or body tissues, and is traditionally valued for people who need grounding, stability and sustained energy. For farmers, warriors, labourers, students, children, the elderly and people recovering from weakness, wheat has long been one of the steady foods of the Indian kitchen.

Among pulses, black gram holds a special place because it is deeply nourishing. Green gram is light and gentle. Horse gram is sharp and heating. Bengal gram is dry and filling. Black gram is heavy, oily, strengthening and building. It is the pulse of strength, stamina, tissue nourishment and Vata control.