Khesari is a type of crop from which pulses are made. Its botanical name is Lathyrus sativus. It is cultivated in many countries of the world. It is also known by different names, such as Grass Pea or Chickling Vetch in English. In Marathi it is known as Lakh, in Bihar as Tivari and in eastern Uttar Pradesh as Latri. Khesari dal is slightly astringent and sweet in taste. In Ayurveda, Khesari leaves, seeds and seed oil are used as medicine. This pulse contains many nutrients and is also effective in the treatment of eye diseases, but its excessive use can cause many serious diseases like nervous system numbness and cold etc.
Today in this article we will learn about the advantages and disadvantages of Khesari dal.
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