Tag: Kesari dal

In regions prone to drought, the resilient legume known as Kesari dal or grass pea has long been a vital food source. While once notorious for causing a debilitating paralytic disease called lathyrism when consumed in large quantities, modern science has transformed our understanding of whether kesari is good for health.

Historically, Kesari dal was cultivated as a drought-resistant food source in many regions, but its use was restricted due to associated health risks. A balanced understanding of the benefits of Kesari dal, particularly its nutritional value, alongside awareness of the risks, is crucial for safe consumption and appreciation of this resilient legume.

Historically documented in famines as far back as 400 BC, the serious medical condition caused by Kesari dal is a neurodegenerative disorder known as lathyrism. This disease is triggered by a neurotoxin found in the pulse, which, upon prolonged and excessive consumption, can cause severe, irreversible paralysis of the lower limbs.

Outbreaks of lathyrism, a devastating neurodegenerative disorder, have affected tens of thousands of people during famines throughout history. Understanding which pulses cause lathyrism when consumed on a regular basis is critical for preventing this irreversible condition, particularly in regions where these hardy legumes are staple foods.

Historically, outbreaks of neurolathyrism have occurred during famines where one specific type of dal, Kesari dal (*Lathyrus sativus*), was consumed excessively. This debilitating neurological disease is caused by a potent neurotoxin found in the legume, leading to irreversible paralysis.