Lens culinaris(Fabaceae) - Masur,Lentil

Lens culinaris (Lentil)

1. Scientific name and Basic Taxonomic classification

Species: Lens culinaris

Family: Fabaceae

Genus: Lens

Related Herbs from the same family:

See Cajanus cajan for Fabaceae family overview.

2. Common names

Scientific Name: Lens culinaris | English: Lentil | Sanskrit: Masura | Hindi: Masoor | Tamil: Misur Paruppu | Telugu: Misur Pappu | Kannada: Masur | Malayalam: Masoor | Marathi: Masur | Bengali: Masoor | Persian: Adas |

3. Medicinal Uses:Nutritive Tonic, Astringent, Diuretic, Febrifuge (reduces fever), Cardioprotective, Antioxidant.

Medicinal Parts:The seeds (lentils), most commonly used as split and skinned dal.

4. Phytochemicals specific to the plant and their action.

Dietary Fiber (Soluble): Helps manage cholesterol and blood sugar. Its action is Hypocholesterolemic and Hypoglycemic.

Protein and Complex Carbohydrates: Provides sustained energy. Their action is Nutritive and Balya (strength promoting).

Polyphenols (Proanthocyanidins): Potent antioxidants. Their action is Antioxidant and Cardioprotective.

Folate and Iron: Essential for blood cell formation and preventing anemia. Their action is Hematinic.

Potassium and Magnesium: Support heart and nerve function. Their action is Hypotensive and Nervine.

5. Traditional and Ethnobotanical uses covering the Medicinal uses.

Raktapitta (Bleeding Disorders) & Dushta Vrana (Non-healing Wounds)

Formulation: External application of lentil paste.

Preparation & Use: A paste made from red lentil flour (Masoor dal) and water or honey is applied topically to wounds, burns, and skin eruptions to promote healing and reduce bleeding.

Reasoning: Its strong astringent (Kashaya) property helps to contract tissues, stop bleeding, and draw out impurities from wounds.

Jwara (Fever) & Daha (Burning Sensation)

Formulation: Masoor dal soup.

Preparation & Use: A light soup made from red lentils is given during fevers, especially those with a Pitta component involving burning sensation.

Reasoning: Its cooling (Sheeta) potency and light (Laghu) quality help to pacify Pitta and provide easy nourishment without aggravating the body's heat.

Hridroga (Heart Disease) & Medoroga (High Cholesterol)

Formulation: Regular consumption of lentils.

Preparation & Use: Including lentils in the diet several times a week is a traditional and modern strategy for supporting heart health.

Reasoning: The high soluble fiber content helps to lower bad LDL cholesterol, while the polyphenols and minerals support overall cardiovascular function.

6. Healing recipes, Teas, Decoctions and Culinary use (if any):

Lentils are used globally in soups, stews, and dals.

Healing Masoor Dal Soup

Purpose: A nourishing and easy-to-digest meal.

Preparation & Use:

• Cook red masoor dal with turmeric and water.

• Temper with ghee, cumin, and ginger. Consume with rice.

Skin Healing Paste

Purpose: To soothe burns, wounds, and skin irritations.

Preparation & Use:

• Grind dry red lentils into a fine powder.

• Mix with water, rose water, or honey to make a smooth paste.

• Apply to the affected area and leave on for 20-30 minutes before rinsing.

Heart-Healthy Lentil Salad

Purpose: A nutritious, fiber-rich meal.

Preparation & Use:

• Cook whole brown or green lentils until tender but not mushy.

• Toss with chopped vegetables, olive oil, lemon juice, and herbs.

7. Disclaimer:Lens culinaris is generally very safe and healthy. Like other pulses, it may cause flatulence, which can be reduced by proper soaking and cooking with asafoetida and ginger. According to some classical Ayurvedic texts, excessive consumption of Masoor dal was cautioned against for certain conditions, but it is widely considered a healthy food in modern nutrition. As always, consume as part of a balanced diet.

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8. Reference Books, Books for In-depth Study:

• Indian Materia Medica by Dr. K.M. Nadkarni

• Bhava Prakasha Nighantu

9. Further study: Plants that might interest you due to similar medicinal properties

1. Cajanus cajan (Pigeon Pea/Arhar)* Species: Cajanus cajan | Family: Fabaceae | Genus: Cajanus* Similarities: Both are common "dals" used as daily sources of protein and iron. They serve as nutritive tonics and are prepared in similar ways in Indian cuisine.

2. Vigna radiata (Mung Bean/Moong)* Species: Vigna radiata | Family: Fabaceae | Genus: Vigna* Similarities: Both are considered light and easy-to-digest pulses, especially when split and skinned. They are the preferred dals during illness or for a light, detoxifying meal. However, Masoor is more astringent and cooling, while Moong is more neutral.

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