Vigna mungo (Mashkalai dal) Food quality and Health Benefit

Phaseolus mungo-Vigna mungo (Mashkalai dal)

Vigna mungo (Mashkalai dal) is a perennial herbaceous plant. Its body is hairy. Its main root is branched. It has a smooth rounded auricle. The pods (fruits) are narrow, cylindrical and up to 6 cm long. It is a nutritious pulse crop.

Origin and spread

Vigna mungo (Mashkalai dal) originated in India and has been cultivated here since ancient times. Currently, mashkalai is being cultivated in many places in Asia and Africa.

Food quality

Vigna mungo (Mashkalai dal) is cooked and eaten as dal. It is used to prepare various types of food such as idli, bari and papad. The green pods (fruits) are eaten as a vegetable and are very nutritious. Its peel and whole plant are used as fodder.

Food Standards:

Water content-10.9, minerals and vitamins, calcium-154 mg, protein-28.0, phosphorus-385 mg, fat-3.8,

Iron-9.1mg, Minerals-3.2, Fiber-0.3, Carbohydrates-59.6 (per 100g edible portion), small amount of vitamin B complex.

Natural benefits and healing rituals of Vigna mungo (Mashkalai dal)

Vigna mungo (Mashkalai dal) is an emollient and cooling agent. It is an aphrodisiac and a navin (nerve refresher) tonic. However, overuse of Vigna mungo (Mashkalai dal) causes flatulence. As it contains high levels of oxalic acid, people with gout and urinary calculi should not consume Vigna mungo (Mashkalai dal).

Vigna mungo (Mashkalai dal) is cooked and eaten as dal. The green pods (fruits) are eaten as a vegetable and are very nutritious. Its peel and whole plant are used as fodder.

Vigna mungo to cure Diseases

1. Diabetes

A mixture of half a cup of fresh bitter gourd juice and a teaspoon of honey with sprouted Vigna mungo (Mashkalai dal) is very beneficial in the treatment of moderate diabetes. It should be taken once daily and should be taken for 3 to 4 months. Carbohydrates should be eaten less at this time. But even if diabetes is high, it can be taken regularly with other precautions.

2. Sexual weakness

After soaking in Vigna mungo (Mashkalai dal) water for about 6 hours, this water should be discarded. These are then fried in pure ghee to make an excellent aphrodisiac tonic. It should be taken with flour bread and honey in case of impotence, premature ejaculation and thin semen.

3. Nervous disorders

Half-boiled eggs should be taken with the above preparation in nervous debility, poor memory, schizophrenia and hysteria.

4. A mess of hair

Cleaning the hair with a paste made with cooked Vigna mungo (Mashkalai dal) and fenugreek makes hair long, black and prevents dandruff.

5. Stomach disease

A decoction of Vigna mungo (Mashkalai dal) is useful in treating indigestion, dysentery and diarrhoea.

6. Rheumatism

If rheumatism and neck are stiff, liniment (liquid poultice) made of Vigna mungo (Mashkalai dal) can be used externally. It is made as follows. About 4 kg Vigna mungo (Mashkalai dal) is boiled in about 38 liters of water until it is about 9.6 liters. Then strained. This kath is boiled in about 2.5 liters of sesame oil and about 500 grams of rock salt, until the water evaporates. A paste of fresh root is useful in rheumatic pain.

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tags-mashkalai dal in english, black gram benefit, Phaseolus mungo benefit, Vigna mungo health benefit in english.