Pigeon Pea Recipes

The pigeon pea (cajanus cajan) is a perennial legume from the family fabaceae.

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 meal and hence are favoured by nutritionists as an essential ingredient for balanced diets. 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.

Pigeon peas are grown for canning and consumption. A dish made of rice and green pigeon peas (called moro de guandules) is a traditional food in the dominican republic. Pigeon peas are also made as a stew, with plantain balls. In puerto rico, arroz con gandules is made with rice and pigeon peas and is a traditional dish, especially during christmas season. Trinidad and tobago and grenada have their own variant, called pelau, which includes either beef or chicken, and occasionally pumpkin and pieces of cured pig tail. In the atlantico department of colombia the sopa de guandú con carne salada (or simply "gandules") is made with pigeon peas.

Try our pigeon pea recipes and be healthy and enjoy.

This book contains pigeon pea recipes like

Tuvar lilva paratha

Kale and toor dal

Tart whole pigeon peas

Tuvar lilva sabzi

Fresh green peas parathas and many more....

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