Sweet aroma of a ghee dosai was so inviting that even while the ethnic conflict was at it’s peak, most of Sinhalese had no hesitation in going to an Indian restaurant .Culture is a main factor that helps building lasting peace and food is significant in that. Unlike Cyprus where culture has no chance in supporting a reconciliation , Sri Lanka and Sinhalese ,the majority of its population, has been open and flexible to experience various facets of other’s cultures. Consequently Sinhalese have embraced the tasty, nutritious Ulundu Vadai and Dosai of the Tamils. In Colombo Sinhalese are more frequently see in Dosai kiosks.
A key ingredient of batter which is used for preparing Dosai, Itly and Vadai is popularly known as (black gram ) Black Urad or Undu which has a high nutritional value. It is a major pulse in India and its flour is the major ingredient of crispy Papadam.
Black gram is much similar to green gram is size and shape.It is scientifically known as Vigna mungo var. mungo .It belongs to Fabacea family and it is an important commercial pulse crop. India is believed to be the first place for cultivation of black gram from its wild progenitor and archaeological evidence shows that domestication of black gram has been found in India in the past 4,500 years ago and is one of the most highly prized pulses in India. Although it has been introduced to other tropical areas mainly by Indian immigrants. When considering Sri Lanka, there are nearly about 100 species and verities of pulses available and Black gram is one of the important grain legumes in the rain fed farming system in dry and intermediate zones of Sri Lanka. According to the Officials of Agriculture the total annual requirement of black gram is about 21,000mt and currently farmers involving with Intercropping practice due to its ability to resist to adverse climatic conditions, improve the soil fertility by fixing atmospheric nitrogen in the soil and has relatively a short (90-120 days) life span. Therefore, it can be grown under low moisture and fertility conditions.
According to ancient sages that the black gram or Masha mention in Ayurveda text books is a valuable food as well as a drug which has many health benefits. With the influence of this life philosophy Sri Lankans also fulfil their protein requirement through pulses since ancient times and black gram is one of the major pulses among them.
- Protein – 24%
- Fat – 1.4%
- Minerals – 3.2%
- Fiber – 0.9%
- Carbohydrate – 59.6%
- Calcium – 154 mg/100 g
- Phosphorus – 385 mg/100 g
- Iron – 9.1 mg/100 g
- Calorific value – 347 Kcal/100 g
- Moisture – 10.9%.
Due to its high content of proteins, vitamins and minerals vegetarian based society identified it as an important source of protein.
According to the Indigenous medicine masha or black gram is
used as a food due to its medicinal qualities, used for treatment as an ingredient in medicines and
used in different treatment modalities too.
Masha shows following properties according to the Vrushya – aphrodisiac, Pumstvam sheeghram dadaati- improves fertility quickly, Param Vatahara – balances Vata to a great extent, Snigdha – oily, unctuous
Ushna – hot potency, Madhura – sweet in taste, Guru – heavy to digest, Balya – improves digestion and strength, Bahumala – increases bulk of faeces. As a result of these qualities traditional practitioners used masha for people who is having lean body mass (krushatha). Because it increases the appetite (Ruchya) and increases the bulk of faeces which leads to increase muscle bulk and strength. Further its ability to can increase breast milk (sthnayajanana) which is beneficial to lactating mothers. In addition, Masha is very famous in its aphrodisiac action which can increase sperm count (spermatogenic). At the same time traditional medical practitioners ask for some foods that will be prohibited with black gram. Meat of elephant, cow, deer, buffalo, fish, whale and ripe fruit of monkey fruit or monkey jack (Artocarpus lakoocha) must be avoided with black gram.
Currently it is often used in the form of the dish “dhal” and due to soft texture yet strong taste can be consumed with rotis and along with rice or usually hulled and split or grounded into flour or soaked in water to make many types of delicious foods: dosa, urad vada and idli and poppadoms are very famous in Sri Lanka.
Black gram Balances Vata dosha, Increases Kapha and Pitta dosha. Stroke or Paralysis, Pakinsonism, Muscular dystrophies and Oligospermia are the most common diseases treated by using masha as an ingredient in different medicines. Mashabaladi Kashaya (Decocotion) Kolakullaththadi choornaya (Powder) are some examples. And also it is use to make some traditional medicinal oils as maha masha thailam and mahakukkutamasha thailam. But the ancient sages advice to avoid masha in diseases like Gout arthritis, Difficulty in urination conditions, all types of skin diseases, blood vitiated disorders, bleeding disorders and worm infestations.
Flour of udu also use in external treatment modalities like Akshi Tharpana, Shiro Vasthi and Kati Vasthi to retain oil for some time by preparing boundary from paste of Udu (Udu Veti)
By considering all above facts, Udu is a valuable food, medicine and a sustainable high yield crop which will be a best answer for many problems faced by human beings.
Dr. Himalee De Silva, Senior Lecturer, Institute of Indigenous Medicine, University of Colombo
PREPARED BY
Dr. Dinushee Hansani Dharmasooriya, Institute of Indigenous Medicine, University of Colombo
ASSISTED BY
