Tag: Khesari dal

In 1961, the Indian government banned the cultivation, storage, and sale of Khesari dal (Lathyrus sativus) following reports linking its consumption to a crippling form of paralysis known as neurolathyrism. The ban, aimed at safeguarding public health, was prompted by widespread outbreaks of the disease, particularly during periods of famine when the hardy, drought-resistant pulse became a dietary staple for impoverished populations.

According to nutritional databases, raw khesari dal contains approximately 345 calories per 100g, making it a nutrient-dense legume. This guide breaks down the calorie count and explores the important nutritional benefits and safety aspects of consuming khesari dal, also known as grass pea.

Lathyrism, a paralytic disease, historically linked to famines, is caused by the excessive consumption of khesari dal. This condition occurs when the neurotoxin β-ODAP, present in the pulse, accumulates in the body over time, leading to significant neurological damage. It is crucial to understand the risks associated with this legume, particularly when it forms a major part of the diet.

While excessive consumption of khesari dal was linked to a paralytic disease in the past, modern research and dietary practices have changed its perception. But the question remains: can khesari dal be eaten everyday without risk, or does its history still necessitate caution for daily consumption?

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.

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.

According to research published by the National Institutes of Health, outbreaks of neurolathyrism have historically occurred in regions where khesari dal (*Lathyrus sativus*) became a dietary staple during times of drought or famine. The cause of this debilitating disease lies in a powerful, naturally occurring neurotoxin within the legume.

Despite being cultivated for millennia, the resilient legume Khesari dal has earned a variety of names across the globe. This nutrient-rich pulse, scientifically known as *Lathyrus sativus*, is recognized as a 'famine food' for its ability to grow in harsh, drought-prone conditions where other crops fail.

The drought-tolerant legume known as kesari paruppu, or khesari dal, was historically banned in parts of India due to its link to a debilitating paralytic disease called lathyrism caused by a neurotoxin. However, a significant shift in perception has occurred, thanks to modern research, the development of low-toxin varieties, and a new understanding of its potential benefits when consumed in moderation.

Historically infamous for causing neurolathyrism, an irreversible paralysis of the lower limbs, khesari dal (Lathyrus sativus) was banned for sale in India in 1961 due to its high concentration of a potent neurotoxin. This hardy legume has since been at the center of a complex debate balancing food security for vulnerable populations with serious public health risks. Today, the scientific understanding of this pulse has evolved, revealing that its toxicity is not a simple cause-and-effect scenario but dependent on several mitigating factors.