The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in India at least 3,500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America. It is consumed on a large scale mainly in south Asia and is a major source of protein for the population of that subcontinent.
Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced human food. 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.
In India, split pigeon peas (toor dal) also called Kandhi pappu in Telugu, Togari bele in Kannada and Tuvaram paruppu in Tamil are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. In Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.
SPECIFICATION FOR PIGEON PEAS
HUMIDITY; 16% MAX
GRAINS OF PARTIES RATE; 2%
FREE FROM PARASITE
PACKING; POLYPROPYLENE BAG 25KG OR 50KG