Grass peas

Grass peas are seeds produced by Lathyrus sativus, eaten after boiling in water or used to make dhal, with the flour used to make chapattis, paste balls and curries. Rich in proteins and carbohydrates, they sustain populations in drought-prone regions where few crops survive. However, prolonged heavy consumption can cause lathyrism, a neurological disorder producing leg weakness, so dietary diversity is advised. Food safety guidance treats them as a famine-reserve pulse best eaten as part of a varied diet rather than as the sole staple.