arhar

Arhar is the common name for the pigeon pea, Cajanus cajan, a tropical legume cultivated for its seeds and as fodder. It is also widely known as toor dal when the seeds are split for culinary use.

Origin and distribution: The species is believed to have originated in the Indian subcontinent and Africa, and it is now cultivated across the tropics and subtropics. It is a major pulse crop in India and is grown in countries throughout South Asia, East Africa, the Caribbean, and parts of Southeast Asia.

Botany and cultivation: It is a warm-season annual or short-lived perennial shrub, growing up to about 1–2 meters tall. It is drought-tolerant and capable of fixing atmospheric nitrogen. It is typically grown from seeds after the onset of the rains; maturity occurs in roughly three to five months depending on variety and climate. Varieties include bush types and climbing types; good drainage and inoculation with Rhizobium improve yields.

Culinary uses and nutrition: The seeds are pale yellow to orange and can be used whole or split as dal. In Indian cuisine, arhar dal is a staple protein source and is used in dishes such as dal preparations, sambar, soups, and curries. Nutritionally, pigeon peas are high in protein and fiber, provide essential minerals such as iron and folate, and are relatively low in fat.

Economic and agronomic significance: Arhar is valued for its drought tolerance, soil-improving properties due to nitrogen fixation, and versatility as both human food and animal fodder. It is grown by smallholders in marginal lands and supports livelihoods in many tropical regions.