Kesari Dal Adulteration in India: FSSAI Ban, Lathyrism & How to Detect It

What Is Kesari Dal?

Kesari dal is Lathyrus sativus, also called grass pea, khesari dal, or chickling vetch. It is a drought-tolerant legume that grows in poor soils with minimal rainfall — making it a cheap crop in rain-scarce regions of Bihar, Madhya Pradesh, and Odisha.

The problem is its neurotoxin: beta-ODAP (beta-N-oxalyl-L-alpha,beta-diaminopropionic acid). Beta-ODAP is an excitatory amino acid that overstimulates motor neurons in the spinal cord. When consumed in large quantities over weeks to months, it causes lathyrism — a progressive, irreversible spastic paralysis of the lower limbs.

Historically, lathyrism outbreaks in India occurred during famines when people ate kesari dal as their primary food. Today the risk is adulteration — kesari dal mixed into toor, moong, or chana dal in the supply chain.

Why Is It Used as an Adulterant?

Three factors make kesari dal attractive to unscrupulous traders:

1. Cost: Kesari dal costs 30–50% less than toor dal in wholesale markets
2. Appearance: In small quantities, the seeds resemble toor dal well enough to escape casual inspection
3. Easy mixing: Dried legumes mix easily — no processing required

The FSSAI Ban

Under Section 26 of the Food Safety and Standards Act 2006, selling food that is injurious to health is a criminal offence. FSSAI’s Food Safety and Standards (Prohibition and Restrictions on Sales) Regulations explicitly prohibit the use of kesari dal in food products.

Despite this, FSSAI surveillance reports consistently find kesari dal in market samples of toor dal, especially in loose/unpackaged form sold in traditional markets. Enforcement is challenging at the trader level.

How to Detect Kesari Dal

Visual Inspection

Look at your toor dal closely before cooking:

Feature	Toor Dal	Kesari Dal
Shape	Round, slightly humped	Flat, squarish, angular with pointed corner
Size	Larger, ~6–7mm	Smaller, ~4–5mm
Colour	Yellow, uniform	Yellow-grey, sometimes darker at edges
Surface	Smooth	Slightly dimpled or rough

Severe adulteration (>5%) is visible to the naked eye. Minor adulteration (1–2%) is difficult to detect visually.

Water Soak Test (Simple Home Test)

1. Soak 2 tablespoons of dal in water for 30 minutes
2. Toor dal seeds expand uniformly and become round/dome-shaped when soaked
3. Kesari dal seeds remain flatter and more angular even when soaked
4. Look for seeds with distinctly different swelling profiles — these may be kesari dal

This test is less definitive than the acid test but requires no chemicals.

Who Is Most at Risk?

• People buying loose/unpackaged toor dal from small traders (higher risk than branded packaged dal)
• Low-income households that purchase the cheapest available dal
• People in states where kesari dal is traditionally grown and traded: Bihar, MP, Chhattisgarh, Odisha
• Children and malnourished individuals — lathyrism progresses faster with poor overall nutrition

What to Do

Prevention:

• Buy toor dal from branded, packaged sources from reputable companies
• Inspect dal visually before cooking — look for flat, angular, smaller seeds
• Purchase from FSSAI-licensed food businesses

If you suspect adulteration:

• Do not consume the dal
• File a complaint at FSSAI consumer helpline (1800-112-100) or State Food Safety Commissioner
• Submit a sample to FSSAI-notified laboratory for testing

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Q

What is kesari dal and why is it dangerous?

A

Kesari dal is Lathyrus sativus (grass pea or khesari dal), a drought-tolerant legume used as an adulterant in toor dal, moong dal, and chana dal. It contains beta-ODAP, a neurotoxin that causes lathyrism — a form of irreversible lower limb paralysis with no cure. The FSSAI has banned it from human consumption in India.

Q

Is kesari dal completely banned in India?

A

Yes. The FSSAI under the Food Safety and Standards Act 2006 prohibits the sale of food adulterated with kesari dal. Despite the ban, enforcement is inconsistent and adulteration persists in loose market dal, especially in toor dal.

Q

How do I test for kesari dal at home?

A

Visual test: Kesari dal seeds are smaller, flatter, and more angular than toor dal — squarish with a pointed corner. Chemical test: Add concentrated HCl to the dal; kesari dal turns pink-red. Water test: Soak for 30 minutes — kesari seeds swell differently, remaining flatter. For confirmed testing, use FSSAI-approved labs.

Q

What are the symptoms of lathyrism from kesari dal?

A

Lathyrism develops with prolonged high consumption. Symptoms begin with leg weakness and spastic paraparesis, then progress to difficulty walking, scissor gait, and eventually permanent lower limb paralysis. The damage is irreversible. Children and malnourished individuals are most vulnerable.