The Pigeon Peas is a penial legume from the family Fabaceae. These peas 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 people of that Subcontinent. About One-third of the total production of pigeon peas is grown in India and other major producers of this are Kenya, Tanzania, Mozambique, and Uganda.
Pigeon Pea’s pod and seeds of this plant are edible and are used essentially as legume and Vegetables. Seeds and immature pods are consumed as rich sources of mineral nutrients. The seeds can be consumed as whole or dehulled. The seeds can also be ground to produce flour. The Seeds of the plant are eaten both as dry beans and as fresh shell beans.
They can be stored indefinitely but after a year, their color will begin to fade and they will become dryer and take longer to cook. Thus, store in a sealable bag or airtight container in a cool dry area out of direct sunlight.
Pigeon pea can be used with vegetables, as dried pea or can be grounded into flour. When cooked along with cereals, pigeon pea makes a balanced diet. Split peas can be pureed and served. It can also be added to a salad.
Nutritional Value of Pigeon Peas contains per 100gms is mentioned below:
Energy 343 kcal
Carbohydrates 62.78 g
Dietary fiber 15 g
Fat 1.49 g
Protein 21.7 g
Thiamine (B1) 0.643 mg Riboflavin (B2) 0.187 mg
Niacin (B3) 2.965 mg Pantothenic acid (B5) 1.266 mg
Vitamin B6 0.283 mg Folate (B9) 456 μg
Calcium 130 mg Iron 5.23 mg
Magnesium 183 mg Manganese 1.791 mg
Phosphorus 367 mg Potassium 1392 mg
Sodium 17 mg Zinc 2.76 mg
Shape: Ellipsoid or oblong
Color: Greenish Brown with Skin and yellow without Skin
Taste: Mild and Nutty