यो ५-७ फिट अग्लो, पहेँलो फुल्ने कोशाभित्र डल्लो बीज गर्मी हावापानीमा पैदा हुन्छ । यसको स्वाद टर्रो र स्वभाव गरम । यसको गेडा दाल कफ-खोकीमा लाभदायक, जलोदर र आमवात, आउँ र ज्वरमा लाभ दिन्छ । बालबालिकाको चिसो- निमोनिया, पिनास, शरीर नतात्ने, सधैँ रुघा लागिरहनेमा यो अचुक औषधि हो । यसको गरम दालले शरीरमा तापमान बढाउँछ ।
परिचय
खेसरी एउटा बहुवर्षीय कोसेबाली हो। यो वनस्पति सामान्यतया ५ देखि ७ फिटसम्म अग्लो हुने गर्दछ। यसको बोट अलि काष्ठमय र हाँगाबिँगा पलाएको हुन्छ। यसमा आकर्षक पहेँलो रङ्गका फूलहरू फुल्छन्, जसबाट कोसाहरू लाग्ने गर्छन्। ती कोसाभित्र साना र डल्ला बीजहरू हुन्छन्, जसलाई हामी दालको रूपमा प्रयोग गर्छौँ। आयुर्वेदका अनुसार यसको स्वाद केही टर्रो हुन्छ भने यसको प्रकृति वा स्वभाव 'गरम' (तातो) हुन्छ। त्यसैले यसले शरीरमा तापक्रम सन्तुलन राख्न मद्दत गर्दछ।
नेपाल र अन्य देशहरूमा उपलब्धता
खेसरी मुख्यतया गर्मी र उपोष्ण हावापानी भएको ठाउँमा राम्रोसँग फस्टाउँछ।
नेपालमा: नेपालको तराई क्षेत्र र पहाडका बेँसीहरूमा यसको खेती व्यापक रूपमा गरिन्छ। विशेषगरी तराईका जिल्लाहरूमा यो मुख्य दलहन बालीको रूपमा रहेको छ।
विश्वभर: यो दक्षिण एसिया, अफ्रिका र दक्षिण अमेरिकाका उष्ण प्रदेशीय क्षेत्रहरूमा पाइन्छ। भारत खेसरीको सबैभन्दा ठुलो उत्पादक देश हो। सुख्खा सहन सक्ने क्षमताका कारण यो कम सिँचाइ हुने क्षेत्रका लागि पनि उपयुक्त छ।
भौतिक गुणहरू
खेसरीको बोट र दानाका आफ्नै विशिष्ट विशेषताहरू छन्:
उचाइ: यो ५ देखि ७ फिटसम्म अग्लो हुन्छ।
फूल र फल: यसमा पहेँलो रङ्गको फूल फुल्छ र कोसाभित्र ३ देखि ५ वटासम्म दानाहरू हुन्छन्।
बीज: यसको दाना खैरो, रातो वा सेतो रङ्गको हुन सक्छ।
स्वभाव: यो वनस्पति गर्मी हावापानीमा सप्रने र शरीरलाई गर्मी प्रदान गर्ने गुणको हुन्छ।
फाइदा
खेसरी (राहर) स्वास्थ्यका लागि एक प्राकृतिक ओखती नै हो। यसका मुख्य फाइदाहरू निम्न छन्:
१. कफ र खोकीमा राहत: यसको दालको सेवनले छातीमा जमेको कफ निकाल्न र पुरानो खोकी निको पार्न मद्दत गर्दछ।
२. बालबालिकाको स्वास्थ्य: चिसो लागेका बालबालिका, निमोनियाको जोखिम भएका वा सधैँ रुघा लागिरहने बच्चाहरूका लागि यो अचुक औषधि हो।
३. तापमान सन्तुलन: शरीर सधैँ चिसो हुने वा तापक्रम कम हुने व्यक्तिहरूका लागि यसको तातो दालले शरीरमा तुरुन्तै ऊर्जा र गर्मी पैदा गर्छ।
४. रोग प्रतिरोधात्मक क्षमता: यसमा प्रोटिन र भिटामिनको मात्रा प्रशस्त हुने भएकाले यसले शरीरलाई बलियो बनाउँछ।
५. विभिन्न रोगमा लाभकारी: जलोदर (पेटमा पानी भरिने समस्या), आमवात (बाथ), आउँ परेको र ज्वरो आएको अवस्थामा खेसरीको प्रयोग निकै लाभदायक मानिन्छ।
६. पिनास: पिनासको समस्या भएका व्यक्तिहरूका लागि पनि यसको नियमित र सही प्रयोगले निकै राहत दिन्छ।
प्रयोग विधि
खेसरीलाई विभिन्न तरिकाले प्रयोग गर्न सकिन्छ:
दालको रूपमा: सामान्यतया यसको दानालाई सुकाएर, दाल बनाएर पकाएर खाइन्छ। बिरामी अवस्थामा यसको पातलो झोल वा दाल खानु बढी प्रभावकारी हुन्छ।
औषधिको रूपमा: चिसो लागेको बेला वा कफ बढेको बेला यसको तातो दालमा थोरै मरिच र अदुवा मिसाएर खाँदा छिटो निको हुन्छ।
बालबालिकाका लागि: साना नानीहरूलाई चिसोबाट बचाउन यसको दालको रस (सूप) खुवाउने चलन छ।
नोट: खेसरीको स्वभाव गरम हुने हुनाले गर्मी महिनामा वा शरीरमा धेरै गर्मी भएका व्यक्तिहरूले यसको प्रयोग ठिक्क मात्रामा मात्र गर्नुपर्दछ।
खेती, उत्पादन र संरक्षण
खेसरी खेती गर्न धेरै मेहनत र पानीको आवश्यकता पर्दैन, जसले गर्दा किसानहरूका लागि यो किफायती छ।
खेती गर्ने समय: यो सामान्यतया गर्मी मौसममा लगाइन्छ। नेपालमा जेठ-असारमा बीउ छरेर हिउँदमा भित्र्याउने गरिन्छ।
माटो: निकासको राम्रो व्यवस्था भएको दोमट माटो यसका लागि उत्तम हुन्छ।
उत्पादन: यसले माटोमा नाइट्रोजन स्थिरीकरण (Nitrogen Fixation) गर्ने हुनाले खेतको उर्वरशक्ति पनि बढाउँछ।
संरक्षण: यसको दानालाई किरा लाग्नबाट जोगाउन राम्रोसँग सुकाएर भकारी वा बन्द भाँडामा राख्नुपर्छ। स्थानीय जातका खेसरीहरू लोप हुन नदिन यसको बीउ संरक्षण गर्न आवश्यक छ।
निष्कर्ष
खेसरी केवल एक दाल मात्र नभई एउटा बहुमूल्य जडीबुटी पनि हो। हाम्रो परम्परागत खानपानमा यसको विशेष स्थान छ। विशेषगरी जाडो मौसममा र चिसोका कारण हुने रोगहरू विरुद्ध लड्न यसले ढालको रूपमा काम गर्दछ। सस्तो, सुलभ र अत्यन्तै लाभदायक भएकाले आफ्नो करेसाबारी वा खेतमा खेसरीको खेती गरी यसको स्वास्थ्य लाभ लिनु बुद्धिमानी हुन्छ। प्राकृतिक जीवनशैली अपनाउन र घरमै ओखती तयार गर्न खेसरी एक उत्तम विकल्प हो।
Introduction
Khasari, known scientifically as Cajanus cajan, is a tall herb that grows widely in warm regions. In Nepal and other South Asian countries, people know it by local names like खेसरी or pigeon pea. It belongs to the Fabaceae family of legumes, the same family as beans and peas. This plant can grow several feet tall and has edible seeds that are commonly used in traditional cooking and medicine. The seeds and leaves have a slightly bitter taste and are considered warm in nature in traditional herbal systems.
Khasari is especially popular for its use as a food crop because it produces protein‑rich seeds that help meet daily nutritional needs. Beyond food, it has been valued in many cultures for various health benefits and medicinal uses passed down through generations.
Availability in Nepal and Abroad
In Nepal, Khasari is mostly grown in the warmer lowland regions, especially in the Terai where the climate is suitable for legumes. It is cultivated on small farms and sometimes grown as a mixed crop with other grains like maize or millet. People also collect it from wild patches in some rural areas. Even though it grows well locally, its farming is not as widespread as rice or wheat because fewer farmers plant it commercially.
Abroad, pigeon pea is widely cultivated in India, Africa, Latin America, and Southeast Asia. India alone produces a large share of the world’s pigeon pea crop. Farmers in these regions value it as both a food source and a crop that enriches soil fertility because it can fix nitrogen from the air into the ground.
Physical Properties
Khasari is an upright plant with branches and can reach a height of 1–3 meters. It has green leaves composed of three leaflets, and its flowers are usually pale yellow, turning slightly brown or reddish as they mature. The fruit is a pod that contains several round seeds inside.
The seeds vary in color from creamy white to brown or red when mature, and each pod may hold four to seven seeds. The plant is drought tolerant and grows well in dry, warm soil with good drainage. Because it has a deep root system, it can survive where other crops may struggle.
Medicinal Properties
Khasari has been used in traditional medicine in many cultures for centuries. It is rich in proteins, antioxidants, and phytochemicals such as flavonoids, tannins, and stilbenes which give it many health‑promoting qualities.
Some studied medicinal properties include:
Anti‑inflammatory and antipyretic: helps reduce inflammation and fever‑like symptoms.
Antioxidant: helps neutralize harmful free radicals in the body.
Antimicrobial: leaf and seed extracts show activity against bacteria and fungi.
Diuretic: traditionally used to help increase urine flow and support kidney health.
Blood‑sugar regulation: fiber and proteins may help control blood sugar levels.
Traditional medicine also uses the plant for jaundice, coughs, fever, skin conditions, wounds, and digestive issues in various countries.
Advantages
Khasari has several advantages over many other crops:
High Nutritional Value: The seeds are high in protein, iron, and dietary fiber, making them very valuable in areas where animal protein is scarce.
Soil Fertility Improvement: As a legume, it helps fix atmospheric nitrogen into the soil, which benefits subsequent crops.
Drought Tolerance: It can grow well under dry conditions, making it useful in rain‑fed farming systems.
Medicinal Benefits: It supports health in multiple ways, from digestive comfort to immune support.
Because of these qualities, Khasari is sometimes called a nutritional powerhouse crop in developing regions.
Traditional Uses
In many rural communities, Khasari has been used traditionally in both food and medicine.
Dal and Vegetable: The seeds are cooked like other pulses to make soups and stews. Leaves and young shoots can be cooked as a vegetable.
Herbal Remedies: Leaf juice is taken for jaundice; seed decoctions are used for coughs and fever; poultices made of leaves are applied for skin sores and wounds.
Children’s Health: Traditionally in Nepal, herbalists prescribe Khasari for children with cold, pneumonia, or persistent cough as a warming food and medicine.
Digestive Aid: The warm nature of the cooked dal helps with digestion and appetite.
Cultural Use: In some traditions, Khasari is mixed with other pulses or grains to make special seasonal foods.
These traditional uses come from long‑standing community knowledge rather than modern clinical research.
Usage Methods & Dosage
How people use Khasari varies by region and purpose:
As Food: The seeds are soaked and boiled as dal or mixed with other pulses for balanced nutrition. A typical serving could be 1–2 cups of cooked dal per day mixed with vegetables.
Herbal Drink: A decoction of leaves, flowers, or seeds boiled in water can be sipped for cough relief or general wellness.
Topical Paste: Crushed leaves can be applied to minor wounds or skin irritations.
Traditional practitioners usually recommend moderation and careful preparation, especially for children or elderly persons. Soaking seeds and thorough cooking reduces potential anti‑nutritional factors and makes them safe for consumption.
Harvesting & Preservation
Khasari plants are usually ready for harvest when the pods turn from green to brown and dry. Harvesting may occur approximately 4–5 months after planting, depending on climate and variety. Once harvested, pods are threshed to separate the seeds.
To preserve the seeds:
Dry them well in a shaded space to prevent mold.
Store in a cool, dry container to keep insects away.
For seeds used as seed stock, maintain genetic purity by avoiding mixing with other pulses.
Leaves and pods used for herbal medicine should be gathered when mature but not damaged by insects or rain and dried slowly to preserve active compounds.
Conclusion
Khasari (Cajanus cajan) is an important herb and food crop with deep roots in traditional culture and medicine. It offers strong nutritional benefits, helps improve soil health, and has been valued for medicinal uses such as treating coughs, fever, jaundice, and other common ailments. Its seeds are rich in protein and nutrients, making it especially useful in rural diets where balanced nutrition is harder to achieve. Whether used as a staple food or a herbal remedy, Khasari continues to be a valuable plant in many parts of Nepal and around the world.
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