Pigeon Peas
Pigeon pea, Congo pea, gunga pea, longo pea, gandules, no-eyed peas, catjang beans
toor dal/toovar dal (India), gandules (Puerto Rico), googoo beans (Jamaica)
(Cajanus cajan orVigna sinensis -- Family Leguminosae)
The botanical name comes from "kacang", the Malay word for a pea or bean of any kind. There is some dispute as to the place of origin, with some stating tropical Africa, while others think Indonesia. However, India is the center of diversity, where over 90% of the world's crop is grown today. More dal (split pulse) is made from pigeon peas than from any other legume except channa (chickpea). India distinguishes two main varieties (var. flavus and var. bicolor). The Tur plant is a relatively small annual, but matures quickly, has yellow flowers, and bears pods containing only a few light-coloured seeds. The other is the Arhar type, which is a larger perennial and grows farther north. These take longer to mature, but produce heavier crops. They have flower petals with red stripes and maroon pods containing four or five darker or mottled seeds, which are referred to as red gram. The same distinction is maintained in the West Indies, where tur is known as gunga, or Congo pea, and arhar is called the no-eye pea. Both are used in soups.
Pigeon peas grow well in hot climates, making them especially popular in the Caribbean and India. They have been cultivated throughout the tropics for centuries. The pigeon pea is a small, round, tan-coloured seed with a pungent flavour and a mealy texture. It is sometimes mistaken for the black gram or mung bean. The ripe seeds are often ground into a meal, then mixed with palm oil, salt, and condiments; but Europeans use the young seeds like peas and the pods as a vegetable. Pigeon peas have a slightly acrid taste, which is mainly because of the seed coat. After this has been removed, the flavour improves.
