Pigeon pea

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Pigeon pea
Scientific classification
Species:C. cajan
Binomial name
Cajanus cajan
(L.) Millsp.
  (Redirected from Gandules)
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Pigeon pea
Scientific classification
Species:C. cajan
Binomial name
Cajanus cajan
(L.) Millsp.

The pigeon pea (Cajanus cajan) is a perennial legume from the family Fabaceae. Since its domestication in South Asia at least 3 500 years ago, its seeds have become a common food grain in Asia, Africa, and Latin America.


The pigeon pea is also known as kardis, gandule bean, tropical green pea, kadios, Congo pea, gungo pea, gunga pea, fio-fio, mgbụmgbụ, no-eye pea, toor dal, arhar dal, togari bele in Kannada, thuvaram paruppu [துவரம் பருப்பு], kandi pappu in Telugu, and mbaazi, and, in Tanzania, mzimbili mussa.


Pigeon pea is a perennial which can grow into a small tree.

The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is the eastern part of peninsular India, including the state of Odisha, where the closest wild relatives (Mansi) occur in tropical deciduous woodlands.[1] Archaeological finds of pigeon pea include those from two Neolithic sites in Odisha, Gopalpur and Golbai Sassan dating between 3,400 and 3,000 years ago, and sites in South India, Sanganakallu and Tuljapur Garhi, also dating back to 3,400 years ago.[2] From India it traveled to East Africa and West Africa. There, it was first encountered by Europeans, so it obtained the name Congo Pea. By means of the slave trade it came to the American continent, probably in the 17th century.[3]


Today, pigeon peas are widely cultivated in all tropical and semitropical regions of both the Old and the New Worlds. Pigeon peas can be of a perennial variety, in which the crop can last three to five years (although the seed yield drops considerably after the first two years), or an annual variety more suitable for seed production.

Pigeon peas are an important legume crop of rainfed agriculture in the semiarid tropics. The Indian subcontinent, eastern Africa and Central America, in that order, are the world's three main pigeon pea-producing regions. Pigeon peas are cultivated in more than 25 tropical and subtropical countries, either as a sole crop or intermixed with cereals, such as sorghum (Sorghum bicolor), pearl millet (Pennisetium glaucum), or maize (Zea mays), or with other legumes, such as peanuts (Arachis hypogaea). Being a legume, the pigeon pea enriches soil through symbiotic nitrogen fixation.

The crop is cultivated on marginal land by resource-poor farmers, who commonly grow traditional medium- and long-duration (5–11 months) landraces. Short-duration pigeon peas (3–4 months) suitable for multiple cropping have recently been developed. Traditionally, the use of such input as fertilizers, weeding, irrigation, and pesticides is minimal, so present yield levels are low (average = 700 kg/ha). Greater attention is now being given to managing the crop because it is in high demand at remunerative prices.

Pigeon peas are very drought resistant, so can be grown in areas with less than 650 mm annual rainfall. With the maize crop failing three out of five years in drought-prone areas of Kenya, a consortium led by the International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) aimed to promote the pigeonpea as a drought-resistant, nutritious alternative crop. Successive projects encouraged commercialization of legumes, by stimulating the growth of local seed production and agro-dealer networks for distribution and marketing. This work, which included linking producers to wholesalers, helped to increase local producer prices by 20–25% in Nairobi and Mombasa. The commercialization of pigeonpea is now enabling farmers to buy assets, ranging from mobile phones to productive land and livestock, and is opening pathways for them to move out of poverty.[4]

World production of pigeon peas is estimated at 4.3 million tons2. About 82% of this is grown in India. These days it is the most essential ingredient of animal feed used in West Africa, most especially in Nigeria, where it is also grown.


Split Toor dal, used in making Dal (lentil soup) in India.

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 human food. 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.[5]

In India, split pigeon peas (toor dal) also called Kandhi pappu in Telugu, Togari bele in Kannada and Tuvaram paruppu in Tamil are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable in dishes such as sambar. In Ethiopia, not only the pods, but also the young shoots and leaves are cooked and eaten.[6]

Kenyans shelling pigeon peas

In some places, such as the Caribbean coast of Colombia, Dominican Republic, Panama and Hawaii, 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 typical dish. 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 "guandules") is made with pigeon peas.

In Thailand, pigeon peas are grown as a host for scale insects which produce lac.

Pigeon peas are in some areas an important crop for green manure, providing up to 90 kg nitrogen per hectare (Adu-Gyamfi et al., 2007) . The woody stems of pigeon peas can also be used as firewood, fencing and thatch.

Genome sequence[edit]

The pigeon pea is the first seed legume plant to have its complete genome sequenced. The first draft was done by a group of 31 Indian scientists from the Indian Council of Agricultural Research under the leadership of Nagendra Kumar Singh. The paper was published in an Indian journal.


Pigeon Peas, immature, raw
Pigeon peas in Trinidad and Tobago
Nutritional value per 100 g (3.5 oz)
Energy569 kJ (136 kcal)
Carbohydrates23.88 g
- Sugars3 g
- Dietary fiber5.1 g
Fat1.64 g
Protein7.2 g
Thiamine (vit. B1)0.4 mg (35%)
Riboflavin (vit. B2)0.17 mg (14%)
Niacin (vit. B3)2.2 mg (15%)
Pantothenic acid (B5)0.68 mg (14%)
Vitamin B60.068 mg (5%)
Folate (vit. B9)173 μg (43%)
Choline45.8 mg (9%)
Vitamin C39 mg (47%)
Vitamin E0.39 mg (3%)
Vitamin K24 μg (23%)
Calcium42 mg (4%)
Iron1.6 mg (12%)
Magnesium68 mg (19%)
Manganese0.574 mg (27%)
Phosphorus127 mg (18%)
Potassium552 mg (12%)
Sodium5 mg (0%)
Zinc1.04 mg (11%)
Link to USDA Database entry
Values for Choline, Vit. E/K available
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Pigeon peas, mature, raw
Seeds of the pigeon pea
Nutritional value per 100 g (3.5 oz)
Energy1,435 kJ (343 kcal)
Carbohydrates62.78 g
- Sugarsn/a
- Dietary fiber15 g
Fat1.49 g
Protein21.7 g
Thiamine (vit. B1)0.643 mg (56%)
Riboflavin (vit. B2)0.187 mg (16%)
Niacin (vit. B3)2.965 mg (20%)
Pantothenic acid (B5)1.266 mg (25%)
Vitamin B60.283 mg (22%)
Folate (vit. B9)456 μg (114%)
Choline0.000000 mg (0%)
Vitamin C0 mg (0%)
Vitamin E0.000000 mg (0%)
Vitamin K0.000000 μg (0%)
Calcium130 mg (13%)
Iron5.23 mg (40%)
Magnesium183 mg (52%)
Manganese1.791 mg (85%)
Phosphorus367 mg (52%)
Potassium1392 mg (30%)
Sodium17 mg (1%)
Zinc2.76 mg (29%)
Link to USDA Database entry
Values for Choline, Vit. E/K unavailable
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database

Pigeon peas contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.[7]

In contrast to the mature seeds, the immature seeds are generally lower in all nutritional values, however they contain a significant amount of vitamin C (39 mg per 100 g serving) and have a slightly higher fat content. Research has shown that the protein content of the immature seeds is of a higher quality.[8]


See also[edit]


  1. ^ Van der Maeson, L. J. G. (1995). Pigeonpea Cajanus cajan, pp. 251–5 in Smartt, J. and Simmonds, N. W. (eds.), Evolution of Crop Plants. Essex: Longman.
  2. ^ Fuller, D. Q.; Harvey, E. L. (2006). "The archaeobotany of Indian pulses: Identification, processing and evidence for cultivation". Environmental Archaeology 11 (2): 219. doi:10.1179/174963106x123232.  edit
  3. ^ Carney, J. A. and Rosomoff, R. N. (2009) In the Shadow of Slavery. Africa’s Botanical legacy in the Atlantic World. Berkeley: University of California Press
  4. ^ Pigeonpea in Eastern and Southern Africa http://exploreit.icrisat.org/page/eastern_and_southern_africa/887/329. ICRISAT Posted 10 October 2012. Downloaded 26 January 2014.
  5. ^ "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
  6. ^ Zemede Asfaw, "Conservation and use of traditional vegetables in Ethiopia", Proceedings of the IPGRI International Workshop on Genetic Resources of Traditional Vegetables in Africa (Nairobi, 29–31 August 1995)
  7. ^ "Nutrition Facts and Analysis for Pigeon peas (red gram), mature seeds, raw"
  8. ^ 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. 

External links[edit]