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Lathyrus sativus, commonly known as Grass Pea is cultivated in various States of India. The usage of Grass Pea was limited/banned in several countries like Ethiopia, Bangladesh, Nepal and India due to the major side effects of Neurolathyrism caused by the presence of beta ODAP. The present study is focused on the effect of different food processing methods on nutritional, antinutritional and neurotoxicological activities of Grass Pea cultivated in States such as Andhra Pradesh, Kerala, Odisha, West Bengal, Chattisgarh and Bihar. Various food processing methods of wet roasting, only soaking and both soaking and then boiling methods apart from the raw seeds as the control were used. Nutritional parameters like protein, carbohydrate, fat, fiber, moisture and energy were tested along with minerals like P, Mg, Zn, Fe and Cu. Additionally antinutrient factors like beta ODAP, Tannins, Phytic acids were also estimated in the processed samples. Neurotoxicological evaluation of processed samples was also conducted on albino Wistar rats employing rota rod and inclined screen methods.