Ingredients


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    Split pigeon peas

    The pigeon pea, also known as toor dal or arhar dal (India), Congo pea or gungo pea (in Jamaica), Pois Congo (in Haiti), gandul (in Puerto Rico), gunga pea, or no-eye pea, (Cajanus cajan, synonyms Cajanus indicus Spreng. (Valder 1895) and Cytisus cajan (Crawfurd 1852)) is a perennial member of the family Fabaceae Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. 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.