Songara All Ayurvedic

Masur Powder (Lens culinaris) – The Ayurvedic Superfood

Name: Masur Powder (Lens culinaris) – The Ayurvedic Superfood
Brand: Songara All Ayurvedic
Price: 50.00 INR
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Masur Powder (Lens culinaris) – The Ayurvedic Superfood

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🌾 Masūra (मसूर)

Botanical Name: Lens culinaris Medik. (Syn. L. esculenta Moench., Ervum lens Linn.)
Family: Fabaceae (Leguminosae)

1. Synonyms (पर्यायनामानि / Classical Names)

Sanskrit / Classical Name	Meaning / Derivation	Reference
मङ्गल्यक (Mangalyaka)	That which brings auspiciousness (maṅgala)	Ayurvedic Nomenclature
मसूर (Masūra)	Derived from “masyati pariṇamate” — easily digestible and nourishing	Nighaṇṭu Śeṣaṭīkā
मसूरिका (Masurikā)	Feminine form of Masūra	Classical synonym
मङ्गल्या (Mangalyā)	Auspicious pulse used in sacred and healthful food	Classical synonym

🪷 Interpretation:
The term “Mangalyaka” signifies purity and wholesomeness — a śāka (legume) considered beneficial, sattvic, and auspicious in the Indian diet and rituals.

2. Regional Names

Language	Common / Regional Name
Hindi	मसूर (Masūr), मसूरी (Masūrī)
Bengali	मसुरी (Masuri)
Marathi	मसूर (Masur)
Gujarati	मसूर (Masur), मसेरा (Massera)
Telugu	मिसुरुप्पु (Misuruppu), चिरिसंगलु (Cirisangalu)
Kannada	मस्सूर (Massur), चणंगि (Canangi)
English	Lentil
Tamil	मसूर परुप्पु (Masur Paruppu)

3. Botanical Description

Feature	Description
Botanical Name	Lens culinaris Medik.
Synonyms	L. esculenta Moench., Ervum lens Linn.
Family	Fabaceae (Leguminosae)
Habit	Small, erect, annual herb with soft pubescence; height 15–75 cm.
Leaves	Compound, alternate, with small oval leaflets and tendrils.
Flowers	Small, solitary or paired; white, rose, pink, or violet.
Fruit (Pod)	Smooth, compressed, 1–2-seeded, about 1–1.5 cm long.
Seeds	Lenticular (lens-shaped), smooth; color varies from pale pinkish to deep reddish-brown.
Root	Taproot with small lateral nodules (nitrogen-fixing).
Habitat & Distribution	Widely cultivated throughout India—especially in Uttar Pradesh, Bihar, Madhya Pradesh, and Bengal plains. Thrives in dry, cool climates.
Cultivation	Sown in rabi season; major pulse crop valued since Vedic times.

4. Chemical Constituents

Major Phytochemicals:

Phenolic compounds: Indolyl acrylic acid, trans-ferulic acid, syringic acid, trans-p-coumaric acid
Flavonoids: Luteolin, Tricetin, Kaempferol, 5-deoxy-kaempferol, Proanthocyanidins, Delphinidin glycosides, Variabilin
Alkaloids: Lenticin (minor)
Enzymes: Amylase, Proteolytic enzymes, Phosphatase, Phytase
Saponins: Esculentin (isolated in appreciable amount)
Proteins: High-quality vegetable protein (25–26%), but deficient in methionine, tryptophan, and threonine
Carbohydrates: Starch, Hemicellulose, Stachyose, Reducing sugars
Vitamins: B-complex group (B₁, B₂, B₃, B₆), folic acid
Minerals:
Calcium – 38.6 mg/100 g
Phosphorus – 242 mg/100 g
Iron – 7.6 mg/100 g
Potassium – 673 mg/100 g
Magnesium – 76.5 mg/100 g
Sulphur – 122 mg/100 g
Trace elements – Iodine, Bromine, Zinc, Copper, Manganese

5. Ayurvedic Properties (गुण, रस, वीर्य, विपाक, दोषप्रभाव)

Property	Description
Rasa (Taste)	Madhura (Sweet), Kaṣāya (Astringent)
Guna (Quality)	Laghu (Light), Rūkṣa (Dry)
Virya (Potency)	Śīta (Cooling)
Vipāka (Post-digestive effect)	Madhura
Doṣa Effect	Pacifies Kapha, Pitta, and Rakta Doṣa; aggravates Vāta Doṣa
Karma (Actions)	Saṅgrāhī (Absorbent), Jvaraghna (Antipyretic), Raktapittahara (Blood purifier), Hṛdya (Cardiac tonic), Pathya (Wholesome food)

6. Properties & Therapeutic Uses (गुण एवं उपयोग)

Action	Therapeutic Benefit
Saṅgrāhī (Astringent)	Useful in diarrhoea, dysentery, and bleeding disorders.
Jvaraghna (Antipyretic)	Beneficial in fevers and debility.
Raktapittahara (Blood purifier)	Pacifies pitta and purifies blood; used in raktapitta and skin disorders.
Balya (Strength promoting)	Nourishing and rejuvenating; builds muscle tissue and vitality.
Hṛdya (Cardiac tonic)	Supports heart health due to its cooling and protein-rich nature.
Śītala & Pathya (Cooling and Wholesome)	Ideal during convalescence or post-fever recovery; improves digestion without aggravating pitta.
Pitta–Kaphahara	Useful in conditions of acidity, skin eruptions, burning sensation, and excessive heat.
Vātaghna (with ghee)	If cooked with ghee and mild spices, reduces dryness and pacifies vāta.

7. Modern Nutritional and Medicinal Uses

Excellent source of plant protein (second only to Bengal gram in nutritive value).
Good source of B-vitamins and dietary fiber.
Low glycemic index — suitable for diabetic diets.
Aids in muscle recovery and boosts stamina.
Improves hemoglobin levels due to high iron content.
Lentil soup (Masoor dal) recommended in convalescence and fever.

8. Dose (मात्रा)

Powder (Cūrṇa) 10–15 g

Boiled with water or made into thin gruel.

9. Formulations & Combinations

Used in pathya preparations for fever, anaemia, and weakness.
Cooked with ghee and spices for vāta balance.
Combined with old rice, ghee, and rock salt for easily digestible diet during convalescence.
Sometimes used in medicinal khichri with mung dal for light nourishment.

10. Classical References

Text	Reference
Caraka Saṃhitā (Sūtra 27)	Mentions Masūra as a wholesome pulse; pacifies kapha-pitta.
Suśruta Saṃhitā	Listed among Śimbīdhānya varga (leguminous group).
Āyurveda Prakāśa / Bhāvaprakāśa	Describes Masūra as cold, light, and strengthening.
Nighaṇṭu Ratnākara & Dhanvantari Nighaṇṭu	Classified under Māṅgalya Dhānya Varga.

11. Summary

🌿 Masūra (Lens culinaris) — known as Mangalyaka in classical Ayurveda — is an auspicious, cooling, light, and nutritive legume.
It balances Kapha–Pitta, promotes strength, tissue nourishment, and recovery from illness.
With its high protein, iron, and vitamin B content, Masura is both a food and medicine, widely recommended for convalescence, fevers, anaemia, and digestive health.