pigeonpeas

Pigeon peas, or Cajanus cajan, is a warm-season tropical legume in the pea family Fabaceae. It is an annual or short-lived perennial grown for its seeds and pods. The plant is native to the Indian subcontinent and has been cultivated for centuries; today it is widely grown in Africa, the Caribbean, South America, and parts of Southeast Asia. Common names include pigeon pea, red gram, and arhar in various regions.

Uses: The dried seeds are consumed as staple pulses in many cuisines; split and hulled seeds are used as dal in Indian cooking (toor or arhar dal); whole seeds are used in stews, curries, and soups. Green pods are eaten as vegetables in many markets. In addition to human food, pigeon peas are used as a cover crop and forage, valued for their nitrogen-fixing ability.

Growth and ecology: Pigeon peas tolerate heat and drought better than many legumes and are suited to semi-arid tropical regions. They prefer well-drained soils and respond to fertilization. The crop is relatively short-season, often maturing in 90–150 days depending on variety and conditions.

Nutrition and ecology: Seeds are a good source of plant-based protein and dietary fiber, with notable minerals such as iron and potassium. As a legume, the plant forms root nodules with Rhizobium bacteria that fix atmospheric nitrogen, contributing to soil fertility.

Harvest and pests: Dried seeds store well and are used year-round; green pods and leaves are used fresh where available. Common pests include pod borers and other tropical diseases.