Known in Hindi as “toor dal,” split pigeon peas are one of the most popular pulses in India. Like other split legumes, split pigeon peas break down easily when cooked, adding body and texture to curries, stews and soups. In Indian cuisine, these hulled, split legumes are often cooked with curry spices and served with rice.

Also known as “Congo peas” or “gandules,” pigeon peas are not technically peas, but rather a pea-shaped bean from the Cajanus genus of legumes. These unique legumes have a slightly sweet, nutty flavor, and in their whole form they have a greyish-beige outer skin. Pigeon peas, in both their whole and split form, are popular in a number of cuisines across the globe. Widely believed to have originated in India, these drought-resistant legumes were brought to eastern Africa thousands of years ago, where they became an important subsistence crop in the region’s semi-arid climate. From there, pigeon peas were eventually taken to the Americas, most likely via the slave trade, where they have become rooted in Caribbean cuisine.

Typically served with rice to provide a complete, balanced dish, pigeon peas are an important component in dishes like Caribbean “arroz con gandules,” as well as south Indian sambar, a lentil-based stew flavored with tamarind.

Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Split pigeon peas