Witnessed by: Ayurveda · Unani
Black gram (Vigna mungo), of the Fabaceae (Leguminosae) family. Erect hairy annual legume with small black-seeded pods; native range: the Indian subcontinent, in cultivation since antiquity. Globally recognized as masha in Sanskrit, urad, urad dal in Hindi, mash in Arabic, and black gram, black lentil, urad bean in English. The part used is seed (whole pulse). Small hard black-skinned seeds, creamy within, bland and starchy raw, turning rich, heavy, unctuous and mucilaginous when cooked.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
BLACK GRAM
IDENTITY
Name
- Common
- Black gram
- Scientific name
- Vigna mungo (L.) Hepper
- Family
- Fabaceae (Leguminosae)
Form
- Part used
- seed (whole pulse)
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- sweet (madhura)
- Unani
- sweet · bland (starchy)
Temperature
Ayurveda: heating (ushna)
Unani: hot (and moist, 1st degree)
convergence: both traditions ({witness_count}) count it warming and building
Affinity
where in the body it travels
Organs / channels
- Unani
- nerves · stomach · kidneys
PRACTICE
Virtue
Actions
- Ayurveda
- balya (strengthening), vrishya (aphrodisiac), brimhana (nourishing, bulk-building), vata-hara, snehana (unctuous), stanya (galactagogue)
- Unani
- muqawwi-e-badan (general tonic), muqawwi-e-bah (aphrodisiac), munaffikh (flatulent), a nervine strengthener
Cautions
- Contraindications
- high kapha and pitta, obesity, sluggish digestion, gout and skin disease, and the presence of ama or congestion
- Toxicity
- none as food; heavy and flatulent in excess, and hard on a weak digestion
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