Pigeon pea, red gram
Family Leguminosae: Papilionaceae (or Fabaceae)
Cajanus cajan (= Cajanus indicus), the pigeon pea or red gram (C. cajan 1) in India, is a woody perennial shrub, 1-4 m high, with trifoliate leaves and yellow or red flowers in axillary and terminal racemes. The beaked and hairy pods (C. cajan 2) are 4-10 cm long, turning dark when ripe. They contain 2-8 seeds (C. cajan 3): white, red. purple, brown or mottled.
Distribution
The pigeon pea is cultivated in Egypt for at least 4000 years as archaeological finds indicate, and is probably a native of Africa. It spread at a very early date to India and gave rise to many varieties. It was taken to the New World in post-Columbian days and spread from there into the Pacific region. Today the pigeon pea is grown widely in the tropics and subtropics. Its deep rooting system makes it drought resistant and this property makes it a very important crop in India (C. cajan 4).
Use
Pigeon peas are eaten fresh or dried as a vegetable. In India, where the pea is known as red gram, it is split and made into the national dish ‘dhal’. The plant also provides fodder.