Pigeon Peas


Pigeon peas are small, roundish-oval legumes that are either beige or yellow spotted with reddish brown. They have a nutty flavor and are popular in Indian, East African and Caribbean cooking. Find them dried, canned frozen or ground at Indian or Latin American specialty stores. They are sold as green pigeon peas or browned pigeon peas.


Other names: Toovar, Kandi, Arhar, Toovaram Paruppu, Gunga Pea, Gungo Pea, Red Gram, Toor Dal, Toor, No-Eye Pea, Gandul, Guandul, Congo Pea, Tuar Dal
Translations: Balodis Zirņi, Pigeon Mazăre, Pigeon Grašak, Pigeon Erwten, कबूतर मटर, Голубиный горох, Περιστέρι Μπιζέλια, حمامة البازلاء, 비둘기 피스, Pigeon Hrách, 木豆, Gandules, Pigeon Grah, Pigeon Hrach, Pigeon Piselli, פיג 'ן אייד פיז, Duva Ärter, Голуб Грашак, ピジョンピーズ, Pigeon Erbsen, Pigeon Ærter, Gandules, Голубиний горох, Pigeon Herneet, Гълъб Грах

Physical Description

Fresh pigeon peas grow in a pod about3-5 inches long, each containing 4- 6 peas. The pods range in colour from dark green to purple.

Colors: The peas range in colour from pale green to pale brown to a more vibrant green. Some peas are speckled with green and brown.

Tasting Notes

Mouthfeel: When raw, Crisp and mild and cooked a creamy earthy taste
Food complements: Rice, Chicken, Beef, Salted pork, Onions, Garlic, Garam masala, Chives, Pimento
Substitutes: Yellow-eye peas, Black-eyed peas, Lady peas, Crowder peas, Cowpeas

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Preparation and Use

Pigeon peas are used to make peas and rice, pelau, soups, stew, and curries.



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