Can Masoor Dal Cause Lathyrism? A Definitive Guide

January 2, 2026 •

4 min read

Historically, concerns arose about the paralytic disease lathyrism in regions where khesari dal was consumed, leading to misconceptions about other pulses. This article addresses the specific question of whether masoor dal can cause lathyrism, providing clear, fact-based information to separate this nutritious legume from the real culprit.

Quick Summary

Masoor dal does not cause lathyrism; the disease is specifically caused by excessive consumption of a different legume, khesari dal. This guide distinguishes between the two, highlighting why masoor dal is a safe and healthy dietary choice when sourced properly.

Key Points

Not a Cause of Lathyrism: Masoor dal (Lens culinaris) does not cause lathyrism; the disease is linked to a different pulse, khesari dal (Lathyrus sativus).
Historical Context: Confusion arose from instances of khesari dal being used as an adulterant in masoor dal, a practice that is now highly regulated.
Real Culprit: The neurotoxin β-ODAP, found exclusively in khesari dal and related Lathyrus legumes, is the cause of lathyrism.
Nutritionally Sound: Masoor dal is a safe and healthy food, rich in protein, fiber, iron, and folate, and a valuable part of a balanced diet.
Safe Consumption: As long as masoor dal is purchased from reputable sources and cooked properly, it is safe to eat and does not pose a risk for lathyrism.

Understanding the Confusion Between Masoor Dal and Lathyrism

For many years, a significant misconception has existed regarding the link between masoor dal (red lentils) and the paralytic disease known as lathyrism. This confusion primarily stems from historical instances of food adulteration and a misunderstanding of which specific legumes contain harmful neurotoxins. It is crucial to clarify that masoor dal is a completely different legume from the one that causes lathyrism and is considered safe for consumption.

What is Lathyrism and What Causes It?

Lathyrism is a neurological disease that affects the spinal cord and can result in irreversible paralysis of the lower limbs. The condition is caused by the prolonged and excessive consumption of legumes from the Lathyrus genus, most notably Lathyrus sativus, also known as grass pea, chickling pea, or khesari dal. The seeds of khesari dal contain a neurotoxic amino acid called β-N-oxalyl-L-α,β-diaminopropionic acid (β-ODAP), which is responsible for the disease. Historically, outbreaks of lathyrism have occurred during times of famine, when khesari dal, being a resilient and inexpensive crop, was consumed in large quantities as a dietary staple over long periods, especially in malnourished populations.

The Real Culprit: Khesari Dal and Adulteration

The association between lathyrism and other pulses like masoor dal emerged from the practice of adulteration. In some instances, unscrupulous suppliers would mix or adulterate masoor dal with the cheaper khesari dal to increase profits. This created a health risk for consumers who believed they were eating safe masoor dal but were unknowingly ingesting the toxic khesari dal. However, stringent food safety regulations implemented by organizations like the Food Safety and Standards Authority of India (FSSAI) have since addressed and largely eliminated this practice, especially concerning imported dals. Today, when purchasing masoor dal from reputable sources, the risk of contamination with khesari dal is minimal.

Why Masoor Dal is Safe and Nutritious

Unlike khesari dal, masoor dal (Lens culinaris) does not contain the β-ODAP neurotoxin and is perfectly safe for regular consumption. In fact, it is celebrated as a nutritional powerhouse in many cuisines worldwide.

Masoor dal offers a wealth of health benefits due to its rich nutritional profile, which includes:

High in plant-based protein, making it an excellent dietary component for vegetarians and vegans.
An abundant source of dietary fiber, which aids digestion, promotes fullness, and supports weight management.
Rich in essential minerals such as iron, folate, and potassium, which contribute to healthy blood pressure, heart health, and fetal development during pregnancy.
Contains important vitamins and antioxidants that boost immunity and contribute to overall wellness.
It has a low glycemic index, which helps regulate blood sugar levels, making it a suitable food for those with diabetes.

A Quick Comparison: Masoor Dal vs. Khesari Dal

To further clarify the fundamental differences, the following table compares key characteristics of masoor dal and khesari dal.


Feature	Masoor Dal (Red Lentil)	Khesari Dal (Grass Pea)
Botanical Name	Lens culinaris	Lathyrus sativus
Neurotoxin	None (in pure form)	β-ODAP
Lathyrism Risk	None	High (with excessive, prolonged consumption)
General Safety	Safe for regular consumption	Requires detoxification; unsafe in large, regular quantities
Primary Use	Culinary staple	Historically used as a cheap food source in adverse conditions

Potential Side Effects and Safe Consumption Practices

While masoor dal is safe, overconsumption of any high-fiber legume can lead to minor digestive discomfort, such as bloating and gas. For individuals with existing kidney issues, its relatively high potassium content may be a consideration. However, these are general dietary precautions and not related to the specific risk of lathyrism. For safe consumption, it is always recommended to:

Buy from trusted and reputable brands to ensure purity and avoid any chance of adulteration.
Rinse the dal thoroughly before cooking.
Cook it properly, as with all pulses, to improve digestibility and ensure safety.

Conclusion

In summary, the fear that masoor dal causes lathyrism is a myth born from historical incidents involving a different legume, khesari dal, and the practice of food adulteration. As a distinct and separate pulse, masoor dal is not the cause of this crippling disease. When sourced from reliable vendors, masoor dal is a safe, nutritious, and beneficial addition to any diet. You can enjoy its rich flavor and health-boosting properties with confidence, knowing it does not pose a risk of lathyrism. For more information on the neurological disorder caused by grass pea, consult reliable medical sources such as the National Institutes of Health.

Sources

National Institutes of Health (NIH) on Lathyrus sativus
Wikipedia on Neurolathyrism
Testbook on the cause of Lathyrism
Tata AIG on Masoor Dal Benefits and Side Effects
PharmEasy on Masoor Dal Uses and Nutritional Value
ResearchGate on Grasspea and Neurolathyrism
CABI Digital Library on Outbreak of Lathyrism
Cloudnine Care on Dals and Pregnancy
Lybrate on Masoor Dal Benefits and Side Effects
Truemeds on Masoor Dal Benefits
Bajaj Finserv on Health Benefits of Masoor Dal
Smytten on Masoor Dal Superfood Status

Frequently Asked Questions

Masoor dal (Lens culinaris) is a variety of red lentil, whereas khesari dal (Lathyrus sativus) is also known as grass pea. Khesari dal contains a neurotoxin that can cause lathyrism, while masoor dal is safe and non-toxic.

Historically, khesari dal was sometimes used to adulterate other pulses like masoor dal, creating a health risk. However, with improved food safety standards and regulations, the risk of such adulteration is now minimal when buying from reputable sources.

Lathyrism is a neurological disorder caused by excessive consumption of khesari dal. It results in damage to the spinal cord, leading to paralysis of the lower limbs.

Yes, masoor dal is safe for daily consumption as it does not contain the neurotoxin that causes lathyrism. It is a nutritious legume that can be part of a regular, balanced diet.

Excessive consumption of masoor dal, like any high-fiber food, can lead to minor digestive issues such as bloating and gas. It is not associated with lathyrism.

Masoor dal is rich in protein, dietary fiber, iron, and folate. It can support heart health, aid digestion, and help manage blood sugar levels.

To ensure your masoor dal is safe, purchase it from trusted and certified brands. Also, inspect the dal for any foreign matter before cooking.

Yes, masoor dal is generally considered safe and beneficial during pregnancy due to its high content of folate and iron, which support fetal development and maternal health.

Masoor dal is naturally non-toxic, so cooking is done for palatability and digestibility, not to eliminate a lathyrism-causing toxin. The toxin in khesari dal can be partially reduced by cooking, but that is a different legume.