খেসারি ডাল / Grass pea

ডাল/Dhal / Dal

Dal (also spelled daal or dhal; pronunciation: [d̪aːl]) is a term in the Indian subcontinent for dried, split pulses (that is, lentils, peas, and beans). The term is also used for various soups prepared from these pulses. These pulses are among the most important staple foods in SAARC countries, and form an important part of Indian, Nepalese, and Pakistani, Sri Lankan and Bangladeshi cuisines.

Differen types of Dal listed below:

1.       খেসারি ডাল/Grass pea

2.       মসুর ডাল / Lentil 

3.       মাষকলাই ডাল /Mashkelai ḍal  Vigna mungo

4.       মুগ ডাল / Mug daal Mung Bean

5.       সোনামুগ ডাল / Yellow Split  Mung

6.       সবুজমুগ ডাল / Green Moong

7.       মটর ডাল / Green Pea

8.       ছোলা ডাল / Chickpea

9.       অড়হর ডাল / Pigeon Pea

খেসারি ডাল/Grass pea

Lathyrus sativus (Persian: خلر; Arabic: جلبان; Turkish and Uzbek: بورچک) is a legume (family Fabaceae) commonly grown for human consumption and livestock feed in Asia and East Africa. It is a particularly important crop in areas that are prone to drought and famine, and is thought of as an 'insurance crop' as it produces reliable yields when all other crops fail. The seeds contain a neurotoxin that causes a neurodegenerative disease when the seeds are consumed as a primary protein source for a prolonged period. Dals are frequently eaten with flatbreads such as roti or chapatti’s or with rice, a combination referred to as dal bhat. Dals are high in protein relative to other plants. It is also known as grass pea, blue sweet pea, chickling pea, chickling vetch, Indian pea, white pea, khesari (Bangladesh and India).

Nutrition Facts of খেসারি ডাল /Grass pea

Serving Size 1 slice (1 ounce or 28.4 g)

Per Serving                         % Daily Value*

Calories                                                58          

Calories from Fat                                 33         

Total Fat                                               3.7g        5%

Saturated Fat                                        1.3g        6%

Polyunsaturated Fat                                          0.4%     

Monounsaturated Fat                           1.7g      

Cholesterol                                            15mg     5%

Sodium                                                 393mg   16%

Potassium                                             96mg     2%

Carbohydrates                                       0g           0%

Dietary Fiber                                         0g           0%

Sugars                                                   0g          

Protein                                                                 6g          

Vitamin A                                                            0% ·

Vitamin                                                                C 0%

Calcium                                                                0% ·

 Iron                                                                       1%

*Based on a 2,000 calorie diet

Health Benefits of খেসারি ডাল/Grass pea

Grass pea (Lathyrus sativus L.) is a dual purpose annual legume grown for its seeds for human consumption, and fodder for livestock feeding. Grass pea is one of the preferred legume seeds in low fertility soils and arid areas because of its outstanding tolerance of dry or flooding conditions, but its contains a toxic component that may cause paralysis in humans and livestock if consumed in excessive amounts.

Seed is sold for human consumption at markets in Florence. Consumption of this pulse in Italy is limited to some areas in the middle part of the country, and is steadily declining.

Flour made from grass peas (Spanish: almorta) is the main ingredient for the gachas manchegas or gachas de almorta. Accompaniments for the dish vary throughout La Mancha. This is an ancient

Manchego cuisine staple, generally consumed during the cold winter months. The dish is generally eaten directly out of the pan it was cooked in, using either a spoon or a simple slice of bread. This dish is commonly consumed immediately after removing it from the fire, being careful not to burn one's lips or tongue.

Grass pea flour is exceedingly difficult to obtain outside of Castilla-La Mancha, especially in its pure form. Commercially available almorta flour is mixed with wheat flour due to the fact that grass peas are toxic if consumed in significantly large quantities for prolonged periods of time.

Immature seeds can be eaten like green peas. Lathyrus sativus needs soaking and thorough cooking to reduce toxins.

The leaves & stem are cooked & eaten as chana saga in parts of Odisha, India, as well as in Bangladesh.

The crop is harmless to humans in small quantities, but eating it as a major part of the diet over a three month period can cause permanent paralysis below the knees in adults and brain damage in children, a disorder known as lathyrism.

It has been restricted in use, however, due to the presence of neurotoxin ODAP, which causes paralysis of the lower limbs (lathyrism). Ethiopia, for one, has been subject to several lathyrism epidemics, when hunger overruled the risks attendant upon grass pea consumption.

Uses

Grass pea is cultivated mainly for its edible seeds which are typically consumed in the form of sauces and soups:

In Ethiopia and Eritrea, the pulse can be eaten after boiling or is ground and made into unleavened bread, known as ‘kitta’ which is consumed mainly during times of famine.

In India, grass pea seeds are most commonly eaten as a ‘dahl’, they can also be made into paste balls, put in curry or boiled and eaten as a pulse.

Flour, made by grinding the seeds is used to make ‘roti’ which is a staple food for landless labourers in Bangladesh.

In India it is not an unusual practice to use grass pea to adulterate more expensive pulses such as chickpea or pigeon pea.

Care should be taken since consumption of grass pea beyond a certain threshold can cause paralysis of the lower limbs in people and animals, a disorder known as lathyrism.

The seeds are also frequently used as an ingredient in animal feed. In many Asian countries, the immature pods of the plant are cooked and eaten as a vegetable. It is also common to dry and store the young vegetative parts of grass pea so that they can be eaten outside of the growing season.

The high protein content and reliable yield of grass pea makes the crop excellent fodder for cattle and can be eaten green or as hay. Like many other legumes, grass pea is able to fix nitrogen from the air which means that the crop is valued as green manure, for example in Australia and Canada.

Grass pea also has medicinal uses, for example, the oil from the seeds is a powerful cathartic (stimulating bowel evacuation).

It can be boiled as a vegetable, eaten as gruel, or ground into flour to make bread. In the west and

North West of Bangladesh, khesari is a staple part of the diet - agricultural labourers eat rutee or chapatee made of khesari. Signs of disease generally appear whenever a diet consisting of one third to one half of L. sativus seed is consumed for 3 to 6 months. Men are affected more often than women, particularly those in the 25-40 year-old age range.

Public health education about the dangers of lathyrism is obviously important but the harsh reality is that people may face a choice between lathyrism and starvation. Food preparation measures can help:

Boiling in water or repeated steeping in hot water and discarding the extracts can detoxify the seeds.

Roasting the seeds at 140║C for 15 to 20 minutes results in 80-90% destruction of the neurotoxins.

Soaking the seeds or dhal overnight and decanting the water before cooking eliminates about 90% of the toxin.

The dangers of lathyrism are often known along with knowledge of how to detoxify Lathyrus but drought conditions can lead to fuel and water shortages preventing the necessary steps from being taken.

খেসারি ডাল /Grass pea Recipe, Bangladeshi

Grass Pea Shoots Recipe/Khesari Shak Bhaja/Kalai Shak Bhaja

Ingredients

1.Khesari Shak – 500 grams.

2.Ginger paste – 1 tsp.

3.Green chilly – 2 (chopped)

4.Salt to taste.

5.Oil – 2 tbsp.

6.Wheat flour – 1 tbsp.

Method

Take young tendrils and leaves (top portion) of the plant and wash well, keep in a colander. Chop finely (as fine as possible). Heat oil in a frying pan, when it is hot reduce the heat. Add chopped shak, salt and mix well. Cover the pan with lid and cook for 2 minutes. Remove the lid, add ginger paste and chopped green chilly. Mix well. Cook on slow flame until there is no liquid left (stir occasionally)

Dissolve wheat flour in 1/4 cup of water and add to the pan. Mix very well. Keep cooking on slow flame with stirring continuously till all the water evaporates. Remove pan from the heat, give 5 to 6 minutes standing time. Delicious Khesari Shak Bhaja is ready. Garnish with fried red chili and serve with steamed Rice as a first item for lunch.