https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Pigeon_peasPigeon peas - Revision history2026-05-03T10:58:21ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Pigeon_peas&diff=233230&oldid=prevChef at 07:54, 10 August 20142014-08-10T07:54:06Z<p></p>
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[[Image:A bowl of pigeon peas.jpg|300px|thumb|right|A bowl of pigeon peas]]<br />
The pigeon pea is a perennial member of the family Fabaceae. Other common names are '''arhar''' (Hindi/Bengali), '''red gram''', '''toovar'''/'''toor''' (Gujarati/Marathi/Punjabi), '''toovaram paruppu''' ( Tamil),'''togari''' (Kannada), '''kandi''' (Telugu), '''gandul''', '''guandul''', '''Congo pea''', '''Gungo pea''', '''Gunga pea''', and '''no-eye pea'''.<br />
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The cultivation of the pigeon pea goes back at least 3000 years. The centre of origin is most likely Asia, from where it travelled to East Africa and by means of the slave trade to the American continent. Today pigeon peas are widely cultivated in all tropical and semi-tropical regions of both the Old and the New World. Pigeon pea is a perennial which can grow into a small tree<br />
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Pigeon pea is an important grain legume crop of rainfed agriculture in the semi-arid tropics. The Indian subcontinent, Eastern Africa and Central America, in that order, are the world's three main pigeon pea producing regions. Pigeon pea is cultivated in more than 25 tropical and sub-tropical countries, either as a sole crop or intermixed with such cereals as [[sorghum]] (Sorchum bicolor), [[pearl millet]] (Pennisetium glaucum), or [[maize]] (Zea mays), or with legumes, e.g. [[peanut]] (Arachis hypogaea). Being a legume, pigeon pea enriches soil through symbiotic nitrogen fixation.<br />
===Culinary uses===<br />
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 flavour different from the green or dried peas. Sprouting also enhances the digestability of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.<br />
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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. In south India a popular dish sambhar is made with this. [[Dal]] is also made with pigeon peas.<br />
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Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.<br />
===Suppliers===<br />
* [http://www.cubancuisine.co.uk/Tropical-Sun-Green-Pigeon-Peas Buy Tropical Sun pigeon peas direct from Cuban Cuisine]<br />
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