Classical Ayurvedic Profile & Preparation
Brown lentil is a traditional Ayurvedic legume valued for its sweet, astringent taste and cooling potency.
Traditional Preparation (Samskara)
Whole masoor with skin — earthier and slower-cooking than the split dal, slightly less grahi. Soak an hour, cook soft, temper as usual.
Classical Provenance: Bhavaprakasha (masura); pan-Indian tradition.
Synergistic Combinations (Samyoga)
- whole masoor dal with garlic tadka
- sprouted into salads (lightly steamed)
- with rice or roti as everyday protein
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: constipation-prone vata (grahi tendency, milder than split)
- Contraindication: gout in heavy daily use
Verified USDA Nutrition Facts for Brown lentil
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/4 cup dry (50g):
| Nutrient | Per 100g | Per Serving (1/4 cup dry) |
|---|---|---|
| Energy (Calories) | 299 kcal | 150 kcal |
| Protein | 22.5 g | 11.2 g |
| Total Carbohydrates | 48.5 g | 24.2 g |
| Dietary Fiber | 16.8 g | 8.4 g |
| Total Sugars | 1.6 g | 0.8 g |
| Total Fat | 0.6 g | 0.3 g |
| Calcium | 76.1 mg | 38.1 mg |
| Iron | 7.57 mg | 3.79 mg |
| Magnesium | 101.0 mg | 50.5 mg |
| Phosphorus | 274.0 mg | 137.0 mg |
| Potassium | 756 mg | 378 mg |
| Sodium | 11 mg | 6 mg |
| Zinc | 3.60 mg | 1.80 mg |
| Copper | 0.98 mg | 0.49 mg |
| Manganese | 1.55 mg | 0.78 mg |
| Selenium | 33.1 µg | 16.6 µg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin A (RAE) | 10.3 µg | 5.1 µg |
| Vitamin E | 0.19 mg | 0.10 mg |
| Vitamin K | 7.3 µg | 3.6 µg |
| Thiamin (Vitamin B1) | 0.40 mg | 0.20 mg |
| Riboflavin (Vitamin B2) | 0.22 mg | 0.11 mg |
| Niacin (Vitamin B3) | 2.54 mg | 1.27 mg |
| Vitamin B6 | 0.46 mg | 0.23 mg |
