Pigeon peas, Cajanus cajan, are grown in many warm and tropical regions throughout the world. This short-lived perennial plant can actually grow into a small shrubby tree and makes an excellent low hedge or windbreak. Pigeon pea seeds contain a large amount of protein and three important amino acids. People in the Dominican Republic and Hawaii grow the seeds for canning. The taste of pigeon peas is nutty and grain-like. Because of its high protein content, it is used as a substitute for meats. You can use the green peas like fresh peas, and the dried peas like any other dried peas, beans or lentils. The peas can also be sprouted to make them even more nutritious, and they can be ground into flour. It needs very little watering because of its deep root system. Pigeon peas can be of a perennial in which the crop can last 3–5 years. Nitrogen fixer.
Other Names: Guandu, Dhal Gungo, Gandúl, No-eye pea, Red gram, Arhur, Grandul, Dhal, Toor, Grinds pea, Puerto Rico pea, Urhur, Pidgeon Pea, Feijao Guandu, Adhaki, Chieh Tu Tzu, Chieh Tu, Gandul, Guaduli, Guandul, Pois Cajan, Pois D'Angolie, Shan Tou Ken, Kachang gude, African Vegetables, Vegetables from Africa, Vegetables from Puerto Rico, Vegetables from Jamaica, Perennial vegetable, versatile vegetable