RED GRAM

Geek talk: Cajanus cajan But we talk: Pigeon Pea, Toor dhal, Tuvaranm parappu, (Tam.) Congo pea & kandi pappu (Tel.) Description: The pigeon pea is one of the important pulses in India. Pigeon peas are both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. The fresh leaves are used as a vegetable. Pigeonpea is widely known for its use as food in the form of immature pods, immature seeds, and the mature seeds. The seeds are used whole, dehulled, or ground to a flour. In the Caribbean, people often eat the seed as the green (immature) pea, but it is mostly processed into a dried split-pea (“daal”). The dried husks, seeds and broken dhal are used as cattle feed in India.[1] In India, Pigeonpeas are blended with lentils to make daal, a popular soup-like lentil dish. African cuisines often prepare pigeon peas with a coconut broth and peppers and in Ethiopia, the young shoots and leaves are cooked and eaten.[2] Pigeon pea is originated from Asia and travelled to Africa.  Pigeon peas contain high levels of protein and the important amino acids such as methionine, lysine and tryptophan.[3] Research has shown that the protein content of the immature seeds is of a higher quality.[4] In combination with cereals, pigeon peas make a well-balanced human food. [5] Pigeonpea is considered as an environmentally beneficial plant as it can enrich soil and also used for intercropping and agroforestry to shade young coffee trees and forest seedling nurseries as a windbreak. It is also an ideal foraging crop for honeybees. Largest producers are India, Myanmar, Malawi, Uganda & Kenya . Kitchen Pharmacy: Inflammation: The leaves of the plant are effective in all inflammatory conditions. A poultice made with the seeds will also reduce swelling Nutrition: Serving Size: 1 Cup (boiled)

Origin: India or Africa

  References:

1. Pigeon pea: Hector Valenzuela and Jody Smith, Departments of Tropical Plant and Soil Sciences and Natural Resources and Environmental Management. 
2. “Bressani R, Gómez-Brenes RA, Elías LG. (1986). "Nutritional quality of pigeon pea protein, immature and ripe, and its supplementary value for cereals". Arch Latinoam Nutr. 36 (1): 108–16. PMID 363219 
3. http://www.best-home-remedies.com/herbal_medicine/grains&pulses/pigeon_pea.htm 
4. "Effect of Sprouting on invitro digestibility of some locally consumed leguminous seeds". Journal of Applied Sciences and Environmental Management. Vol. 10, Num. 3, 2006, pp. 55-58.
5. "http://nutritiondata.self.com/facts/legumes-and-legume-products/4369/2:"Nutrition Facts and Analysis for Pigeon peas (red gram), mature seeds, raw".