Pigeon Peas
By: Anonymous

About

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.

Information
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.