Masha (Phaseolus mungo Linn.): A Comprehensive Classical and Scientific Review

Masha (Phaseolus mungo Linn.), commonly known as black gram, is an important dietary and medicinal pulse extensively utilized in Ayurveda since the Vedic period. Classical Ayurvedic literature categorizes Masha under Shami Dhanya, attributing to it significant nutritional and therapeutic value. The present review aims to comprehensively compile and analyze classical Ayurvedic references along with modern scientific findings related to Masha, without redundancy, to establish its holistic significance. Classical sources from the Atharvaveda through Samhita and Nighantu literature describe Masha in terms of its synonyms, Vargikarana, Rasapanchaka, Dosha karma, Rogaghnata, and its inclusion in numerous formulations, particularly in Vajikarana and Vatavyadhi contexts. Modern perspectives included in this review encompass taxonomical classification, pharmacognostical characteristics, cultivation practices, trade aspects, chemical constituents, nutritional profile, and experimental research evidence. Phytochemical and nutritional analyses reveal that Masha is rich in proteins, dietary fiber, essential amino acids, minerals, and bioactive compounds such as flavonoids and saponins, supporting its traditional use in nourishment, strength promotion, and metabolic regulation. Experimental studies further demonstrate antioxidant, immunomodulatory, hepatoprotective, and antihyperlipidemic activities. This integrated review highlights Masha as a nutritionally superior pulse with validated therapeutic relevance and emphasizes the need for clinical studies to strengthen its application in Ayurvedic practice and nutraceutical development.