A Clear Conclusion First: Masoor Dal is the Prohibited Lentil in ISKCON
For those seeking a quick answer, the primary dal that is strictly prohibited in the kitchens of the International Society for Krishna Consciousness (ISKCON) and by its followers is Masoor Dal, commonly known as red or pink lentils. While other dals like Toor (Arhar), Mung, and Chana are staples in Vaishnava cooking, Masoor Dal is conspicuously absent from any dish offered to the Deities or consumed as prasadam. This prohibition isn’t an arbitrary rule; rather, it is deeply rooted in ancient scriptural injunctions and the profound Vedic philosophy concerning the subtle qualities of food and their effect on human consciousness. This article will delve deep into the specific reasons, scriptural background, and the broader dietary principles that lead to this unique culinary standard within ISKCON.
Identifying the Prohibited Dal: A Closer Look at Masoor
Before we explore the fascinating ‘why’, let’s be absolutely clear about the ‘what’. The dal in question is universally identified in ISKCON as Masoor Dal. Its scientific name is Lens culinaris, and it’s recognized globally by several names:
- Masoor Dal: The common Hindi name. It often refers to the split and skinned version, which is salmon-pink in color.
- Red Lentils: The most common English name.
- Pink Lentils: Another name used due to its distinctive color.
- Football Lentils: Sometimes the whole, unskinned brown lentil from which red lentils are derived is called this. ISKCON generally avoids all forms of this lentil.
This prohibition is a cornerstone of the strict dietary standards maintained in ISKCON temples worldwide. You will not find Masoor Dal being cooked in the massive kitchens of temples like those in Mayapur or Vrindavan, nor will it be included in the ingredients list of any official ISKCON cookbook. For devotees who follow the principles strictly at home, their pantries will also be devoid of this particular lentil. Now, let’s unpack the profound spiritual and philosophical reasons for this dietary guideline.
The Spiritual Foundation: Why Masoor Dal is Not Offered to Krishna
The entire dietary framework of ISKCON is based on a simple yet profound principle: devotees only eat food that has first been offered in love and devotion to Lord Krishna. This sanctified food is known as prasadam, which literally translates to “mercy.” Therefore, the question isn’t just “What can a devotee eat?” but rather, “What is considered offerable to the Supreme Lord?” The prohibition of Masoor Dal stems directly from the fact that it is deemed unofferable. The reasoning is twofold, involving both Puranic history and the Vedic science of the three modes of material nature (gunas).
The Puranic Narrative: A Story of Flesh and Blood
One of the most frequently cited reasons for avoiding Masoor Dal is a powerful narrative found in the Puranas. While specific details can vary slightly in oral traditions, the core of the story is consistent and serves as a significant cautionary tale for Vaishnavas.
The story often involves a great sage (rishi) or a king performing a gomedha yajna (cow sacrifice). It is crucial to understand that these Vedic ‘sacrifices’ were not acts of cruel slaughter as we might understand them today. They were complex rituals performed by immensely powerful sages who could chant mantras that would give an old cow a new, young, and vibrant body, thus demonstrating the potency of the Vedic hymns. In essence, it was a ritual of rejuvenation, not termination.
According to the narrative, in one such instance, a king performed the sacrifice. However, his wife, overcome with a craving for meat (a desire considered impure), secretly cut away a piece of the cow’s flesh before the ritual of rejuvenation was completed. When the sage chanted the mantras, the cow was miraculously brought back to life, but it was missing that small piece of flesh that the queen had taken. That very piece of flesh, through some mystical transformation, is said to have turned into the lentil we know as Masoor Dal.
Because of this direct association with animal flesh (mamsa), Masoor Dal is considered deeply tamasic (related to the mode of ignorance) and inherently impure. It carries the subtle karmic and energetic signature of its origin. For a tradition that holds ahimsa (non-violence) as a paramount virtue and strictly forbids the consumption of meat, fish, and eggs, anything even remotely associated with flesh becomes completely unacceptable for offering to the Deity or for personal consumption. This story powerfully illustrates why it is seen not just as an undesirable food, but as a prohibited one.
The Three Modes of Material Nature (Gunas) and Food
Beyond the specific Puranic story, the prohibition of Masoor Dal aligns perfectly with the broader Vedic understanding of nutrition, as detailed in the Bhagavad Gita. In Chapter 17, Lord Krishna explains how all aspects of material existence, including the food we eat, are influenced by three subtle energies or modes (gunas):
- Sattva-guna (The Mode of Goodness): Associated with purity, knowledge, health, and happiness.
- Rajo-guna (The Mode of Passion): Associated with intense activity, ambition, greed, and agitation.
- Tamo-guna (The Mode of Ignorance): Associated with inertia, laziness, illusion, and darkness.
Krishna explicitly categorizes food according to these modes:
Foods in the Mode of Goodness (Sattvic)
(Bhagavad Gita 17.8): “Foods dear to those in the mode of goodness increase the duration of life, purify one’s existence and give strength, health, happiness and satisfaction. Such foods are juicy, fatty, wholesome, and pleasing to the heart.”
Examples: Fresh fruits, vegetables, grains (like rice and wheat), legumes (like mung and toor dal), nuts, seeds, and milk products. These foods are considered ideal for offering and for consumption as they promote physical well-being and a calm, clear mind conducive to spiritual practice.
Foods in the Mode of Passion (Rajasic)
(Bhagavad Gita 17.9): “Foods that are too bitter, too sour, salty, hot, pungent, dry and burning are dear to those in the mode of passion. Such foods cause distress, misery and disease.”
Examples: Onions, garlic, coffee, overly spicy foods, and excessively rich preparations. These foods are believed to agitate the mind, stir the passions, and make it difficult to control the senses, thus hindering meditation and spiritual focus.
Foods in the Mode of Ignorance (Tamasic)
(Bhagavad Gita 17.10): “Food prepared more than three hours before being eaten, food that is tasteless, decomposed and putrid, and food consisting of remnants and untouchable things is dear to those in the mode of ignorance.”
Examples: Meat, fish, eggs, alcohol, mushrooms, stale or leftover food. These foods are said to dull the senses, cloud the consciousness, and promote inertia and spiritual degradation.
Within this framework, Masoor Dal is categorized as being in the lower modes of passion and ignorance (Rajasic and Tamasic). Its Puranic association with flesh automatically places it in the *tamasic* category. Furthermore, it is believed to have a heating and agitating effect on the body and mind, which is a *rajasic* quality. For a spiritual practitioner aiming to cultivate *sattva* (goodness) to steady the mind for chanting the Hare Krishna mantra and engaging in devotional service, consuming foods that promote passion and ignorance is counterproductive. This philosophical and energetic classification provides a solid, scripture-based rationale for its prohibition, complementing the Puranic narrative.
The Central Role of Prasadam: The Ultimate Deciding Factor
Understanding the concept of prasadam is key to understanding ISKCON’s dietary rules. Devotees do not eat for the pleasure of their own tongues; they cook for the pleasure of Krishna and then honor the remnants of His meal. This transforms the entire act of eating from a mundane, sensory activity into a sacred, spiritual practice.
The process is as follows:
- Selection of Ingredients: Only pure, fresh, and *sattvic* ingredients are chosen. This means no meat, fish, eggs, onions, garlic, or, in this case, Masoor Dal.
- Cleanliness and Consciousness: The food is prepared in a clean kitchen by a devotee who is in a clean and focused state of mind, often chanting or listening to devotional music. The cooking is done as a meditation and an act of love.
- The Offering (Bhoga): Once prepared, the food (now called *bhoga*) is placed on special plates and brought before the altar of the Deities. Specific prayers are recited to humbly request that the Lord accept the offering.
- Acceptance and Transformation: It is understood that Krishna, being transcendentally complete, accepts the love and devotion with which the offering is made. By His divine glance, He partakes of the offering and imbues the food with His spiritual potency.
- Consumption (Prasadam): This sanctified food, now called *prasadam* (divine mercy), is then served to the devotees and guests. Consuming *prasadam* is believed to purify the consciousness, eradicate karmic reactions, and awaken one’s dormant love for God.
Given this sacred process, it becomes clear why Masoor Dal is prohibited. Since it is considered impure and *tamasic* due to its origins and inherent qualities, it is fundamentally unfit to be placed on the Lord’s plate as *bhoga*. And if it cannot be offered to Krishna, it cannot become *prasadam*. Therefore, a devotee cannot consume it. This principle—offerability to Krishna—is the ultimate litmus test for any food item in the Vaishnava tradition.
A Broader Context: Other Prohibited Foods in ISKCON
The prohibition of Masoor Dal does not exist in a vacuum. It is part of a comprehensive dietary philosophy designed to support a life of spiritual discipline and devotion. Understanding the other restricted items helps to place the Masoor Dal rule in its proper context:
- Meat, Fish, and Eggs: Prohibited due to the violation of the principle of *ahimsa* (non-violence). Consuming these products involves causing pain and death to other living entities, which accrues severe negative karma.
- Onions and Garlic: While they are vegetables, they are classified as *rajasic* and *tamasic*. According to Ayurveda and Vedic scriptures, they are considered aphrodisiacs and mental agitators, stimulating the baser passions and making it difficult to maintain spiritual focus.
- Mushrooms and Fungi: Generally avoided as they are considered *tamasic*, often growing in darkness, decay, and unsanitary conditions.
- Caffeine, Alcohol, and other Intoxicants: These are strictly forbidden as they directly cloud the mind, impair judgment, and create dependency, all of which are immense obstacles on the spiritual path.
Seeing this larger list makes it clear that the exclusion of Masoor Dal is not an isolated or strange rule, but a consistent application of the principles of purity, non-violence, and the cultivation of a *sattvic* consciousness.
So, Which Dals ARE Eaten in ISKCON? The Sattvic Staples
With Masoor Dal off the menu, one might wonder what dals do form the backbone of the delicious and wholesome cuisine for which ISKCON is famous. The answer is: a wonderful variety of pure, *sattvic* lentils that are considered perfectly offerable to Krishna and beneficial for spiritual life.
Here is a table of the most common and beloved dals used in ISKCON kitchens:
| Common Name | English Name / Botanical Name | Qualities and Use in ISKCON |
|---|---|---|
| Toor (Arhar) Dal | Pigeon Pea / Cajanus cajan | This is arguably the most common dal used in everyday ISKCON cooking. It has a wonderful flavor, a creamy texture when cooked, and is the base for the simple, daily dal served in temples. It is considered highly sattvic and nutritious. |
| Mung Dal | Split Mung Bean / Vigna radiata | Mung dal is praised as one of the most sattvic and easily digestible of all lentils. It’s light, quick-cooking, and very soothing to the digestive system. It is often used in kitchari (a wholesome dish of rice and dal) and is a favorite for fasting days like Ekadashi (when prepared without grains). |
| Chana Dal | Split Bengal Gram / Cicer arietinum | With a nutty flavor and firm texture, Chana Dal is another staple. It is used in a variety of preparations, from thick, hearty dals to savory snacks and even sweets. It is substantial and considered very wholesome. |
| Urad Dal | Split Black Gram / Vigna mungo | While also widely used, it’s considered slightly ‘heavier’ than Mung or Toor. It’s essential for South Indian preparations like dosa and idli, and is used in certain North Indian dal preparations like the famous Dal Makhani (made without onions/garlic, of course). |
These dals form the heart of a protein-rich, pure vegetarian diet that sustains millions of devotees and guests at ISKCON temples and food distribution programs like “Food for Life” around the globe. They are celebrated for their life-sustaining properties and their ability to be transformed into divine *prasadam*.
Final Thoughts: A Diet for the Soul
In conclusion, the prohibition of Masoor Dal in ISKCON is a fascinating example of how food is viewed not merely as fuel for the body, but as a powerful tool that influences the mind and consciousness. The ban is a direct and consistent application of core Vaishnava principles derived from the Puranas and the Bhagavad Gita. By avoiding foods considered *rajasic* and *tamasic*—like Masoor Dal, with its unfortunate association with flesh—and embracing a purely *sattvic* diet, devotees aim to create an internal environment of peace, clarity, and purity. This, they believe, is the most fertile ground for cultivating devotion and making steady progress on the path back to Godhead. So, the next time you enjoy a bowl of delicious dal at an ISKCON temple, you can appreciate not only its taste but also the deep spiritual philosophy that determined every single ingredient in the pot.