The Potential Side Effects of Khesari Dal

December 28, 2025 •

2 min read

Chronic, excessive consumption of khesari dal (Lathyrus sativus) has historically been linked to neurolathyrism, a neurodegenerative disorder causing paralysis of the lower limbs, due to a potent neurotoxin found within its seeds. This debilitating condition has had profound health and socioeconomic impacts in regions affected by famine and food insecurity.

Quick Summary

Khesari dal contains a neurotoxin called BOAA, which can lead to neurolathyrism, a severe neurological disease resulting in progressive, irreversible paralysis of the legs. The risk is highest with prolonged, staple-level consumption, though proper preparation can reduce toxicity. Limited intake is considered safer.

Key Points

Lathyrism Risk: The primary side effect of khesari dal is neurolathyrism, a crippling paralysis of the lower limbs caused by a neurotoxin.
BOAA Neurotoxin: The harmful compound in khesari dal is β-N-oxalyl-L-α,β-diaminopropionic acid (BOAA or ODAP), which damages motor neurons.
Consumption and Risk: The risk is significant only with prolonged, excessive consumption, such as during famine, when it becomes a dietary staple.
Mitigating Toxicity: Proper preparation, including soaking, boiling, and discarding the water, can drastically reduce the toxin content.
Dietary Diversity is Key: Including khesari dal as part of a varied diet rather than as a primary food source is crucial for safety.
Symptoms are Progressive: Early symptoms can be mild, but the condition can lead to severe and irreversible paralysis over time.

Khesari Dal and the Risk of Neurolathyrism

Khesari dal, also known as grass pea or chickling pea, contains a naturally occurring neurotoxic amino acid called β-N-oxalyl-L-α,β-diaminopropionic acid (BOAA), or ODAP. When consumed regularly in large quantities—especially as a dietary staple—this toxin can accumulate in the body and damage motor neurons, leading to a condition known as neurolathyrism. This is a severe, irreversible form of paralysis affecting the legs, which was particularly prevalent during times of drought or famine when other food sources were scarce.

The Mechanism of BOAA Toxicity

BOAA acts as an excitotoxin by mimicking the neurotransmitter glutamate, causing excessive excitation and damage to nerve cells. It also disrupts mitochondrial function and increases oxidative stress, contributing to neuronal injury.

Symptoms and Progression of Neurolathyrism

The onset of neurolathyrism can be gradual, with symptoms like muscle cramps and leg weakness appearing over time with continuous high intake. The condition progresses to severe, irreversible neurological damage.

Reducing the Risk of Lathyrism

Preparation methods like soaking and boiling can reduce toxin content. Soaking for 12 hours followed by rinsing, or boiling for a couple of hours and discarding the water, are effective. Mixing khesari dal with other grains may also help.

Comparison of Neurolathyrism vs. Osteolathyrism


Feature	Neurolathyrism	Osteolathyrism
Associated Legume	Lathyrus sativus (Khesari Dal)	Lathyrus odoratus (Sweet Pea)
Primary Toxin	BOAA (β-ODAP)	β-aminopropionitrile (BAPN)
Affected System	Nervous System (Motor Neurons)	Connective Tissues (Bones, Blood Vessels)
Key Symptoms	Progressive paralysis of lower limbs	Skeletal deformities, aortic aneurysm
Risk Factors	Prolonged, high consumption	High consumption of sweet pea seeds

Current Perspective and Safety

The severe side effects are mainly linked to its use as a staple during extreme food scarcity. Bans were historically enacted. With modern low-toxin varieties and proper preparation, moderate consumption within a diversified diet is not considered a major risk compared to famine conditions. Individuals with pre-existing neurological conditions or nutritional deficiencies should seek medical advice.

Conclusion

While khesari dal is nutritious, its BOAA content carries a serious neurolathyrism risk if consumed as a staple over time. Proper techniques like soaking and boiling, combined with dietary diversity, can mitigate risks for occasional consumption. For more details, see {Link: socio.health https://socio.health/public-health-and-nutrition/hidden-dangers-kesari-dal-consumption/}.

Visit PubMed for a deeper look into the toxic components of khesari dal.

Frequently Asked Questions

The primary side effect of excessive, long-term consumption of khesari dal is neurolathyrism, a neurological disease that causes paralysis of the lower limbs.

The toxic compound is a neurotoxic amino acid called β-N-oxalyl-L-α,β-diaminopropionic acid, also known as BOAA or ODAP.

The BOAA toxin acts as an excitotoxin, overstimulating nerve cells, disrupting mitochondrial function, and increasing oxidative stress, leading to neuron damage and death.

Yes, proper preparation like soaking and boiling can significantly reduce the concentration of the BOAA toxin. Boiling and discarding the water is an effective method.

Yes, when consumed in moderation and as part of a diverse diet, and with proper preparation, khesari dal is not considered a significant health risk. The risk arises from its use as a primary staple over long periods.

The risk is highest for those who consume large quantities of khesari dal for months, often in regions facing famine or drought where they lack other food sources. Poor nutrition can also increase susceptibility.

No, the damage caused by neurolathyrism is typically irreversible once the paralysis sets in. Discontinuing consumption can prevent further progression, but cannot reverse existing disability.