What is Kesari Paruppu? The Story of a Resilient and Controversial Pulse

January 2, 2026 •

4 min read

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.

Quick Summary

An exploration of kesari paruppu, a controversial pulse also known as grass pea, detailing its history, health risks like lathyrism, modern scientific findings, and safe preparation methods.

Key Points

Identity: Kesari paruppu is the Tamil name for grass pea, or khesari dal (Lathyrus sativus).
Health Risk: Overconsumption of older varieties can cause lathyrism, a paralytic disease, due to a neurotoxin called $\beta$-ODAP.
Modern Context: Safe consumption is possible with new, low-toxin varieties and proper preparation like soaking and cooking thoroughly.
Differentiation: Visually, kesari paruppu is squarer and rougher than chana dal, which it is sometimes used to adulterate.
High in Nutrients: Despite its controversial past, it is a valuable source of protein and fiber.
Culinary Use: With proper preparation, it can be used in various South Asian dishes, often cooked as a dal or ground into flour.

Origins and Identity: Understanding Kesari Paruppu

Kesari paruppu is the Tamil name for a legume with a complex history, also widely known as khesari dal or grass pea. Its botanical name is Lathyrus sativus. This hardy pulse has been a staple food in many regions, particularly across South Asia and Africa, for centuries. It is celebrated for its ability to thrive in harsh, adverse conditions, such as droughts and water-logged soil, where other crops would fail. This resilience is a key reason it became a crucial 'famine food' for impoverished populations.

Regional Names for Grass Pea

English: Grass Pea, Chickling Vetch
Hindi: Khesari Dal
Tamil: Kesari Paruppu
Marathi: Lakh
Telugu: Khesari
Bengali: Khesari

The Lathyrism Controversy and Health Risks

Historically, the reputation of kesari paruppu has been overshadowed by the risk of lathyrism, a paralytic disease affecting the lower limbs. This condition is caused by the overconsumption of the neurotoxic amino acid $eta$-N-oxalyl-L-α,β-diaminopropionic acid ($eta$-ODAP) found in the pulse. For decades, this led to bans and warnings against its cultivation and sale in many regions, including parts of India. The risk is primarily linked to diets where khesari dal is consumed as a staple for extended periods, especially during times of food scarcity when people have limited dietary diversity.

The Modern Scientific Perspective: A Reassessment

Recent scientific studies have prompted a re-evaluation of kesari paruppu's safety and potential. Researchers have developed new, low-$eta$-ODAP varieties of Lathyrus sativus, significantly reducing the risk of toxicity. Additionally, moderate consumption as part of a varied diet is now considered safe. Some studies even highlight the pulse's potential as a 'functional food,' exploring the benefits of its other compounds, such as homoarginine, which may support cardiovascular health. This shift from demonized legume to potential health food highlights the importance of context and modern agricultural science.

Safe Preparation for Kesari Paruppu

Proper preparation is crucial to minimize any potential health risks associated with the traditional, high-$eta$-ODAP varieties of khesari dal. This involves simple, yet effective, cooking methods.

Soaking: Soaking the dal overnight in water is a standard practice that helps to reduce the concentration of the neurotoxin.
Thorough Cooking: The dal must be cooked thoroughly. Boiling and draining the water can further help to remove toxic compounds.
Dietary Diversity: Avoid relying on kesari paruppu as a primary staple. Instead, incorporate it into a balanced diet that includes a variety of other grains and pulses to prevent overexposure to any single compound.

Kesari Paruppu vs. Chana Dal

While kesari paruppu is often used as an adulterant for more expensive pulses, understanding the differences can help consumers identify and avoid adulterated products.


Feature	Kesari Paruppu (Grass Pea)	Chana Dal (Split Bengal Gram)
Appearance	Slightly square with rough edges and a slant on one side	Rounder shape, smoother surface
Texture (Cooked)	Holds its shape well, but can become soft	Tends to hold shape well
Safety	Potentially toxic if high-$eta$-ODAP varieties are consumed excessively without proper preparation	Considered safe for regular consumption
Cost	Generally cheaper than chana dal, making it a target for adulteration	More expensive than kesari paruppu
Nutritional Profile	High in protein, good source of fiber, but contains $eta$-ODAP	High in protein, rich in fiber, vitamins, and minerals

Confusion with Saffron-Flavored Sweets

It is important to distinguish kesari paruppu from 'kesari,' the name of a popular South Indian sweet dish (rava kesari) often colored and flavored with saffron. The Tamil word paruppu specifically refers to the pulse or legume, and the name's similarity is purely coincidental. When purchasing, ensure you are buying from a reputable source, especially if seeking the pulse, to avoid confusion.

The Resurgence of a Resilient Crop

Today, the story of kesari paruppu is one of agricultural innovation and reassessment. With low-toxin varieties and a better understanding of responsible consumption, this resilient crop is no longer just a food of last resort. It offers significant potential as a nutrient-rich and sustainable food source, particularly in regions vulnerable to climate change. Its ability to grow in challenging conditions makes it a valuable asset for global food security, provided its cultivation and consumption are managed safely and responsibly. A more comprehensive understanding can be found in academic literature, such as the paper discussing the future of this legume.

Conclusion Kesari paruppu is more than just a pulse; it represents a complex agricultural history marked by hardship and scientific discovery. While the historical risks of lathyrism are a vital part of its story, modern advancements have mitigated these concerns. By choosing low-toxin varieties and practicing safe preparation methods, consumers can embrace this pulse's nutritional benefits and support a resilient crop for the future. As with any food with a history of controversy, moderation and informed choices are key to safe consumption.

L-ODAP from Lathyrus sativus as an activator of protein kinase C: a possible role in neurolathyrism

Frequently Asked Questions

Yes, but with important considerations. Newer, low-toxin varieties of Lathyrus sativus are safe when consumed in moderation. The historical risks were associated with excessive consumption of older varieties, typically during famine, and can be mitigated by proper preparation like soaking and thorough cooking.

Lathyrism is a neurological disease that causes progressive and irreversible paralysis of the lower limbs. It is caused by consuming large amounts of the neurotoxin $\beta$-ODAP found in some varieties of khesari dal.

While similar in color, kesari paruppu is slightly square-shaped with rough edges, whereas chana dal is rounder and smoother. Khesari dal is sometimes used to adulterate chana dal, so buying from a reputable source is important.

Kesari paruppu is most commonly known as grass pea or chickling vetch in English.

Yes, it is a nutrient-dense legume rich in protein and fiber. Some modern research even suggests potential cardiovascular benefits from its compounds when consumed in a balanced diet.

In the mid-20th century, some governments, including states in India, banned the cultivation and sale of khesari dal to prevent outbreaks of lathyrism, which was occurring in impoverished areas due to chronic, heavy consumption.

No, the term 'kesari' is also used for a saffron-flavored sweet dish and powder. However, 'kesari paruppu' refers to the legume, with 'paruppu' meaning pulse. There is no culinary connection between the two ingredients.