ingredient information
Peas Pigeon
The pigeon pea (Cajanus cajan, syn. Cajanus indicus) is a perennial member of the family Fabaceae. Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.[1] In India, split pigeon peas (toor dal) are one of the most popular pulses—along with chickpeas (chana), urad and mung. It is also called 'tuvara parippu' in Kerala, "Kanddi pappu" (???? ?????)in telugu. In south India a popular dish sambhar is made with this. Dal is also made with pigeon peas. In Ethiopia, not only the pods but the young shoots and leaves are cooked and eaten.[2] Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.[3] In combination with cereals, pigeon peas make a well-balanced human food. In some places, such as the Dominican Republic and Hawaii, pigeon peas are grown for canning. On the Caribbean Island of Puerto Rico, rice and green pigeon peas are together considered the main traditional food, served as a representative Puerto Rican cuisine in many food festivals around the world. For example, it garnered great reviews in The Taste of Chicago 2007, an annual food festival. The woody stems of pigeon peas are used as firewood, fencing and thatch. In Thailand, pigeon peas are grown as a host for scale insects which produce lac. Pigeon peas are in some areas an important crop for green manure. They can after incorporation provide up to 40 kg nitrogen per hectare.