In South Indian kitchens you are sure to find Pigeon pea cooked almost every day. It is the staple diet served as an accompaniment with another staple diet of the region: Rice. Dal is prepared in most of North India using Pigeon pea.
Other common name of Pigeon pea is Red gram, Thogaribele in Kannada, Arhar, Tuvar, or Tur in Hindi. Botanical name is Cajanus cajan and belongs to Fabaceae family.
It is been grown 3,500 ago mainly in Asia. Now it is grown around the world as more people are adapting to consuming this protein rich lentil. It is common food grain in Asia, Africa, and Latin America.
Propagation of the plan is from seeds.The plant grows in semi-arid land to a height of 3 to 10 feet.
Leaves are green above and silvery underneath, slender with three leaflets. Flowers are golden yellow.
Pods are reddish, in clusters, and pointed. They contain four or five seeds.
The split gram is yellow in color.
Pigeon Pea is very important for a vegetarian diet. It supplements the protein requirement of the body.
After harvesting, the dry stems of the plant are used for fencing, thatching, and as firewood.
Recipes using Pigeon Pea:
Settu soup
Plain Dosa
Nucchina Unde
Unde Huli
Bellary Soppina Mudde
Lemony Saaru
Saaru
Tomato Rasam
Huli
Huli Tovve
Halasinakayi Huli
Onion Sambar
Kurtkoti Saaru
Nugge Huli
Bisi bele bhath
Balekayi Alasande Huli
Pineapple Saaru
Beetroot Saaru
Unde Huli
Soppu Kadlekalu Huli
Kootu
Tovve
Dal Tadka
Masala Dal Fry
Dal Fry
Sihi Kootu
Baledindina Kootu
Soppina Palya
Mosappu
Hagalkayi Kootu
Dal Methi
Amritsari Dal
Dal Palak
Dal Paratha
Dal Raitha
Udaru Bele
Pundi Palya
Bele Kadabu
Menasina Saaru
Uppesaru
Hoornada Holige
Vaali Ambat
