Pigeon pea facts for kids

Quick facts for kids Pigeon pea
Scientific classification
Genus:	Cajanus
Species:	cajan

The pigeon pea (Cajanus cajan) is also known as arhar, tur, red gram, or gungo peas. It is a type of legume plant that lives for many years and belongs to the Fabaceae family.

People in India started growing pigeon peas at least 3,500 years ago. Since then, its seeds have become a popular food in Asia, Africa, and Latin America. It is eaten a lot in South Asia and is a main source of protein for people in the Indian subcontinent. It is often eaten with rice or roti (a type of flat bread) and is a very important staple food across India.

Where Pigeon Peas Come From

Pigeon peas have been grown for at least 3,500 years. They likely first grew in India, where their wild relatives are found in tropical forests.

Scientists have found old pigeon pea seeds from about 3,400 years ago (around 1400 BC). These were found at ancient sites in places like Kalaburagi in Karnataka, Tuljapur Garhi in Maharashtra, and Gopalpur in Odisha. From India, pigeon peas traveled to East and West Africa. Europeans first saw them there and called them "Congo Pea." Later, during the slave trade, they came to the Americas, probably in the 1600s.

How Pigeon Peas Are Grown

Today, pigeon peas are grown widely in warm and partly warm areas all over the world.

About 4.49 million tons of pigeon peas are grown worldwide each year. India produces about 63% of this amount. Africa is the second largest producer, making about 21% of the world's supply. Malawi, Tanzania, Kenya, Mozambique, and Uganda are the main producers in Africa.

Around 5.4 million hectares of land are used to grow pigeon peas. India uses about 72% of this land, which is 3.9 million hectares.

Pigeon peas are an important crop for farms that rely only on rain, especially in dry, warm regions. India, eastern Africa, and Central America are the top three areas for growing pigeon peas. They are grown in over 25 tropical and subtropical countries. Farmers grow them alone or mixed with other crops like sorghum, pearl millet, maize, or peanuts.

Pigeon pea plants are special because they work with tiny helpers called Rhizobia bacteria. These bacteria live in the plant's roots and help add nitrogen to the soil. This makes the soil richer and better for growing other plants.

Pigeon peas can be grown as plants that live for three to five years (perennial). However, they produce fewer seeds after the first two years. There are also types that live for only one year (annual), which are better for producing seeds.

Farmers who don't have many resources often grow pigeon peas on less fertile land. They usually plant traditional types that take a long time to grow (5–11 months). Recently, new types that grow faster (3–4 months) have been developed, which are good for growing multiple crops in a year. Farmers usually use very little fertilizer, weeding, water, or bug spray. Because of this, the amount of pigeon peas harvested is often low (about 700 kg per hectare). However, since pigeon peas are in high demand and sell for good prices, farmers are now paying more attention to growing them well.

Pigeon peas can handle dry weather very well. They can grow in areas that get less than 650 mm of rain each year. In dry parts of Kenya, the maize crop often fails. So, a group called the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) is helping farmers grow pigeon peas instead. Pigeon peas are good because they can survive droughts and are very nutritious.

John Spence, a scientist and politician from Trinidad and Tobago, created new types of short pigeon pea plants. These can be harvested by machines, which makes farming easier than harvesting by hand.

Preparing Pigeon Pea Seeds

Removing the Outer Skin

In India, people have been removing the outer skin (dehulling) from pigeon peas for a very long time. In the past, people would pound them by hand. There are two main traditional ways to do this:

Wet Method

This method involves soaking the pigeon peas in water, drying them in the sun, and then removing the skin.

Dry Method

This method involves putting a little oil or water on the peas, drying them in the sun, and then removing the skin. For large amounts of pigeon peas, machines are used in mills to remove the skin and split them. This split, skinless version is called toor dal in Hindi.

Uses of Pigeon Peas

Pigeon peas are used both as a food crop and as a plant to cover the ground or feed animals. As a food, they can be eaten as dried peas, made into flour, or eaten as green vegetable peas.

When pigeon peas are eaten with cereals, they make a very healthy and balanced meal. Nutritionists often suggest them for balanced diets. You can also sprout the dried peas for a short time and then cook them. This gives them a different flavor and makes them easier to digest. Sprouting helps reduce sugars that are hard to digest in the cooked dried peas.

In India, pigeon peas are one of the most popular pulses. They are a key source of protein for many people who eat mostly vegetarian diets. In places where they grow, the fresh young pods are eaten as a vegetable in dishes like sambar. Whole pigeon peas are called arhar dal in Hindi. In Ethiopia, people cook and eat not only the pods but also the young shoots and leaves.

In some places, like the Caribbean coast of Colombia, the Dominican Republic, Panama, and Hawaii, pigeon peas are grown to be canned and eaten. 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 into a stew with plantain balls. In Puerto Rico, arroz con gandules is a traditional dish made with rice and pigeon peas, especially popular during Christmas. Jamaica also uses pigeon peas instead of kidney beans in their rice and peas dish, especially at Christmastime. Trinidad and Tobago and Grenada have their own version called pelau, which includes beef or chicken, and sometimes pumpkin and cured pig tail. In the Atlántico department of Colombia, a soup called sopa de guandú con carne salada is made with pigeon peas.

In The Bahamas, people use the light brown dried pigeon peas (not the fresh green ones) to make a hearty dish called "Peas 'n Rice." This dish is made by cooking pork fatback, onions, sweet pepper, and spices. Tomatoes and tomato paste are added, then water, peas, and rice. It is slow-boiled until tender. The dish turns a medium-dark brown color, and the pigeon peas become even darker, adding a nice contrast.

In Thailand, pigeon peas are grown to host tiny insects that produce lac. Lac is a sticky substance used to make shellac, which is used for varnishes and polishes.

Pigeon peas are also an important crop for green manure in some areas. This means they are grown and then plowed back into the soil to make it healthier. They can add up to 90 kg of nitrogen per hectare. The strong, woody stems of pigeon pea plants can also be used as firewood, for building fences, and for making roofs (thatch).

Pigeon peas are an important part of animal feed in West Africa, especially in Nigeria. Leaves, pods, seeds, and leftover parts from processing the seeds are all used to feed different kinds of farm animals.

In the Western Visayas region of the Philippines, pigeon peas, known locally as "kadyos," are the main ingredient in a popular dish called "KBL." This name stands for "Kadyos" (pigeon pea), "Baboy" (pork), and "Langka" (jackfruit). It is a savory soup with rich flavors from the pigeon peas, smoked pork (often the legs or tail), and a souring agent called "batuan." Raw jackfruit is chopped and boiled until soft, adding bulk to the soup. The soup often has a violet color from the type of pigeon pea commonly grown there.

Pigeon Pea's Genetic Map

The pigeon pea was the first seed legume plant to have its entire genetic map (genome) read. This was first done by a group of 31 Indian scientists. After that, a global team called the International Initiative for Pigeonpea Genomics (IIPG) continued the work. This team was led by ICRISAT and included partners from China, the US, and Europe. This was the first time a research center supported by CGIAR (a global research partnership) led the genome sequencing of a food crop.

Nutrition

Pigeon peas, immature, raw

Pigeon peas in Trinidad and Tobago
Nutritional value per 100 g (3.5 oz)
Energy	569 kJ (136 kcal)
Carbohydrates	23.88 g
Sugars	3 g
Dietary fiber	5.1 g
Fat	1.64 g
Protein	7.2 g
Vitamins	Quantity %DV†
Thiamine (B1)	35% 0.4 mg
Riboflavin (B2)	14% 0.17 mg
Niacin (B3)	14% 2.2 mg
Pantothenic acid (B5)	14% 0.68 mg
Vitamin B6	5% 0.068 mg
Folate (B9)	43% 173 μg
Choline	9% 45.8 mg
Vitamin C	47% 39 mg
Vitamin E	3% 0.39 mg
Vitamin K	23% 24 μg
Minerals	Quantity %DV†
Calcium	4% 42 mg
Iron	12% 1.6 mg
Magnesium	19% 68 mg
Manganese	27% 0.574 mg
Phosphorus	18% 127 mg
Potassium	18% 552 mg
Sodium	0% 5 mg
Zinc	11% 1.04 mg
Link to USDA Database entry Values for Choline, Vit. E/K available
†Percentages estimated using US recommendations for adults.

Pigeon peas, mature, raw

Seeds of the pigeon pea
Nutritional value per 100 g (3.5 oz)
Energy	1,435 kJ (343 kcal)
Carbohydrates	62.78 g
Sugars	n/a
Dietary fiber	15 g
Fat	1.49 g
Protein	21.7 g
Tryptophan	212 mg
Threonine	767 mg
Isoleucine	785 mg
Leucine	1549 mg
Lysine	1521 mg
Methionine	243 mg
Cystine	250 mg
Phenylalanine	1858 mg
Tyrosine	538 mg
Valine	937 mg
Arginine	1299 mg
Histidine	774 mg
Alanine	972 mg
Aspartic acid	2146 mg
Glutamic acid	5031 mg
Glycine	802 mg
Proline	955 mg
Serine	1028 mg
Hydroxyproline	0 mg
Vitamins	Quantity %DV†
Thiamine (B1)	56% 0.643 mg
Riboflavin (B2)	16% 0.187 mg
Niacin (B3)	19% 2.965 mg
Pantothenic acid (B5)	25% 1.266 mg
Vitamin B6	22% 0.283 mg
Folate (B9)	114% 456 μg
Choline	0% 0.000000 mg
Vitamin C	0% 0 mg
Vitamin E	0% 0.000000 mg
Vitamin K	0% 0.000000 μg
Minerals	Quantity %DV†
Calcium	13% 130 mg
Iron	40% 5.23 mg
Magnesium	52% 183 mg
Manganese	85% 1.791 mg
Phosphorus	52% 367 mg
Potassium	46% 1392 mg
Sodium	1% 17 mg
Zinc	29% 2.76 mg
Link to USDA Database entry Values for Choline, Vit. E/K unavailable
†Percentages estimated using US recommendations for adults.

Pigeon peas are packed with protein and important amino acids like methionine, lysine, and tryptophan. Amino acids are the building blocks of protein, which our bodies need to grow and repair themselves.

The table below shows how complete the protein in mature pigeon pea seeds is, based on different amino acids:

The combination of Methionine and Cystine is the only amino acid mix that is slightly low in pigeon peas compared to what our bodies need. Young, immature pigeon peas generally have lower nutritional values than mature seeds. However, they contain a good amount of vitamin C (39 mg per 100 g serving) and have a bit more fat. Research shows that the protein in immature seeds is of a higher quality.

Images for kids

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  Pigeon pea flower in Sydney.

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  The pigeon pea is a plant that can grow into a small tree.

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  A pigeon pea plant specimen.

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  Pigeon pea flowers.

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  Split pigeon pea, used in making Daal/Pappu, a daily staple in India.

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  Dal/Pappu and rice, a common meal in India.

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  People in Kenya shelling pigeon peas.

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  An old drawing of C. cajan from "Hortus Malabaricus" (1686).

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  Pigeon pea seeds from Benin.

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  Dried pigeon peas next to a ruler from the Ereke market in Buton Island, Indonesia.

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  Pigeon peas or "Gandules" harvested from Baracoa, Cuba.

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  Pigeon pea seedpods at Community Garden Sand Island, Midway Atoll, Hawaii.

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  Harvested pigeon peas from Cape Verde.

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  Pigeon peas harvested from the Maharashtra Gene Bank project in India.

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  A pigeon pea plant in bloom with pods forming in Cuba.

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  Wild pigeon peas growing on Cha das Caldeiras on Fogo island in Cape Verde.

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  A Tanzanian woman grinding pigeon peas to prepare dinner.

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  A bowl of Cape Verdean feijão Congo.

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  Mbaazi na mahamri (pigeon peas with fried Swahili buns).

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  A plastic container filled with Nigerian echicha.

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  Sancocho de guandu or sopa de guandu con carne salada.

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  Puertorican Arroz con gandules.

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  Jamaican jerk chicken with a side of Rice and peas.

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  Trinidadian Pelau served on a plate.

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  Bahamian Fried conch with a side of Peas 'n Rice.

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  Harvested pods of pigeon peas in Benin.

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  Wild Cape Verdean Pigeon peas.

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  Fresh pigeon peas from a market in Buton Island, Indonesia.

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  A traditional meal from Uttarakhand with rice, pigeon pea dal, homemade butter, and whey.

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  Arhar crop (Pigeon pea) in Punjab, India.

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  A small girl standing near Dholl crop (pigeon pea) in George Brown Darwin Botanic Gardens around 1905.

See also

In Spanish: Guandú para niños