The scientific name of yellow pigeon peas is Cajanus cajan. It was originated in the eastern part of peninsular India. The common names of yellow pigeon peas are arhar dal or split toor (tuvar) dal. Yellow pigeon peas are yellow in color, oblique in shape and in flat on one side. Toor dal has a nutty mild flavor and is commonly used in all over the world.
Yellow pigeon peas contain minerals, dietary fiber, proteins, vitamins and antioxidants which benefit health in many ways. Like it promotes growth, manages blood pressure, prevents anemia, and boost heart health. It also aids in weight loss, improves digestion, strengthens the immune system, increases energy, and eliminates inflammation.
Assist in growth
Yellow pigeon peas contain proteins which heals the wounds faster, promotes proper growth and development of the body, promotes cell regeneration and formation of muscles, tissues, cells, and bones.
Yellow pigeon contains vitamin C which boosts the immune system and promotes the formation of WBC.
Regulate Blood Pressure
Yellow pigeon peas contain potassium which relaxes the blood vessels, lower high blood pressure and reduces the risk of cardiovascular diseases.
Yellow pigeon peas contain folate which reduces the risk of anemia and neural defects in unborn children.
Pigeon peas contain anti-inflammatory properties that reduce inflammation and swelling. It also reduces the risk of many diseases.
Yellow pigeon peas contain low calories, fat, and cholesterol which increases your metabolism and prevents the body to gain weight.
Yellow pigeon peas contain B vitamins which increase metabolism, burn fat and maintain the energy levels of the body.
Yellow pigeon peas contain dietary fiber, potassium which maintains heart health, reduces high cholesterol levels, high blood pressure and prevents the risk of atherosclerosis.
Like several legumes, pigeon peas are an upscale supply of dietary fiber, that is accepted to boost digestion. Fiber will bulk up the stool and promote a lot of regular intestine movements, therefore reducing strain and inflammation, and lowering the incidence of constipation, bloating, cramping and diarrhea.
Yellow pigeon peas can be eaten at any time of day. It well with mango, coconut, onion, tomato, ginger, citrus juice, turmeric, cilantro, cumin, curry, ghee, coconut milk, sausage, pork, and rice.
Uses of yellow pigeon peas
- In Ayurveda, it’s used as a volerant that heals wounds and sores.
- It is additionally used as an associate degree astringent that’s wont to stop harm.
- It is additionally wont to cure lungs and chest illness.
- It is accustomed to eliminate the interior parasitic worms.
- In Nigeria, the leaves area unit wont to treat.
- In Panamanian folk drugs, it’s used as a treatment for the polygenic disorder.
- It helps to cure jaundice, cough, and respiratory disease.
- In Malay ancient drugs, leaves boiling helps to treat coughs, abdominal troubles, and diarrhea.
- The juice extracted from leaves is useful for otalgia and sores.
- In Java, the pulped leaves are used as a treatment for herpes, sores, and itches.
- In China, the roots area unit used as a sedative, medicament, anthelmintic and vulnerary.
- The roots are wont to treat throat inflammation, diarrhea, and greensickness.
- A poultice is employed to reduce swellings.
- In the Philippines, a boiling made up of leaves is helpful for diarrhea, cough and abdominal pains.
Ways to use yellow pigeon peas
Yellow pigeon peas can be used in a variety of ways
- Split pigeon peas (red gram or arhar/toovar dal) are one in every of the foremost wanted pulses within the Indian households. They feature several ancient Indian dishes with seasonal vegetables, herbs, and spices.
- In the southern Indian and geographical area states, pureed split columbiform bird pea paste used as a filling in sweet stuffed bread (Puran Poli) formula.
- Pigeon peas are most liked pulses within the geographical region. Fiofio with taro (cocoyam) formula could be an ancient dip served with rice.
- In Jamaica wherever they’re called gungo peas, raw inexperienced pigeon peas employed in the rice-pilaf preparation.
- In India and the Islamic Republic of Pakistan, arahar ki dekalitre and palak (split pigeon pea and spinach curry) could be an in style formula served with flatbreads/rice.
- In India, pigeon pea is employed as a red gram.
- In different components of Asia, seeds are accustomed to creating tempeh or curd.
- In Africa, dried seeds are employed in sauces to accompany rice, cassava, and yam.
- The immature seeds and pods are consumed contemporary or adscititious in soups as vegetables.
- In Central America, seeds of pigeon pea are canned and frozen.
- The seeds are used as flour dried peas and inexperienced vegetable peas.
- In India, the seeds are used as pulses whereas the young pods are employed in sambhar.
- The contemporary pods, young shoots, and seeds are used as vegetables in say, spicy soups and different side-dishes in the geographical area and also the Pacific.
- The young pods and leaves are added to numerous dishes in the country and African countries.
- The mature seeds are consumed by cookery.
- The green pigeon pea with rice is taken into account because of the main ancient food of American
The serving size of 1 cup that measures 153 grams provides forty-three mg of antioxidant, 0.536 mg of Aneurin, 153 µg of alimentationB9, 2.4 mg of iron, 0.69 mg of metallic element, 181 mg of phosphorus, 29.82 gram of macromolecule, 3.294 mg of alimentation B3 and others. The pigeon peas are made in proteins, minerals, vitamins, and lipids.
How to buy and store yellow pigeon peas
Store in a very dry, cool place. Like in peas and a few beans, raw, mature however inexperienced seeds of pigeon pea are often used as vegetables. Whole dry or split seeds used as pulses in several components of Southern Asia, and Africa.
Choose cleansed, dry, whole or split peas packed in bins or baggage within the grocery stores and wholesale markets. Avoid insect broken, broken, mold-inflicted seeds.
To store, place whole dry beans in plastic/steel containers far from wetness and warmth. Whole seeds will keep well for many months if preserved in air-tight bins.
Raw, green pigeon peas are often unbroken within the home icebox for 2-3 days and shelled peas used like vegetables. don’t deep-freeze the complete pods as they sustain a chilling injury.
Season in which yellow pigeon peas is available
Yellow pigeon peas are available all year round.
How to make dal fry – lentils curry – yellow pigeon pea & split chickpea curry
3/4 cup of Toor dal (arar dal)
1/4 cup of Chana Dal
1 medium sized onion finely chopped
2 small tomatoes finely chopped
2-3 green chilies slit vertically (or to taste)
few curry leaves
1/2 tsp of mustard seeds (rai)
1/2 tsp of cumin seeds (jeera)
1 tsp ginger paste
1 tsp garlic paste
pinch of asafoetida (hing)
1 tsp red chili powder (or to taste)
1 tsp cumin seed powder
1 tbsp coriander powder
1/2 tsp garam masala powder (or to taste)
juice of a half lemon (or to taste)
few coriander leaves finely chopped
salt to taste
1 tbsp oil for cooking
- Wash the toor dal & chana dal & then cook in 4-5 cups of water with salt & asafoetida. You can cook this dal in a pressure cooker (as I did) or in an open vessel.
- In a pressure cooker, give about 4-5 whistles & switch off the gas. Open the pressure cooker only once the steam has gone away completely. Keep this cooked dal aside.
- In another vessel heat oil, once hot add the mustard seeds. When they start spluttering, add the cumin seeds followed by green chilies & curry leaves. Saute for few seconds & immediately add the onions.
- Saute till onions are translucent. Then add the ginger garlic paste & cook till raw garlic smell disappears (approximately 2 mins)
- Now add the tomatoes & salt, cover & cook till tomatoes turn soft. (add salt only required for this masala as we already have added salt while cooking dal)
- Add the chili powder, cumin seed powder & coriander powder & mix well. Saute for a minute.
- Add the cooked Dal followed by garam masala, lemon juice & coriander. Mix well.
- Keep on simmer for 5 mins.
That’s it, our delicious Dal Fry (Lentil’s curry) is ready. Serve it hot with steamed or zeera rice
How to make South Indian Lentil Kootu
- 1/2 cup red lentils
- 1/2 cup hulled, split pigeon peas (toor dal)
- 1/2 cup yellow split peas
- 2 cups of water
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seed
- 4 leaves fresh curry leaves
- 1 carrot, peeled and diced
- 1 zucchini, sliced
- 1/4 cup frozen peas
- 1/4 teaspoon ground turmeric
- 1 tablespoon crushed red pepper flakes
- salt to taste
- 1/4 cup grated fresh coconut
- Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender about 30 minutes. Add more water if needed to keep them from drying out.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop for about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened about 5 minutes. Stir in the cooked peas and coconut to serve.
Unlike chickpeas and red excretory organ beans, columbiform bird peas digestible simply, and will cause less intense rubor and flatulence issues.
Fun facts about yellow pigeon peas
Arhar dal or pigeon peas were cultivated 3500 years past and currently around four.3 million pounds of pigeon pea is created once a year worldwide and is of this eighty-two is created are India.
Pigeon peas are botanically called catjang pea, a perennial legume at intervals the legume family. columbiform bird peas are calledThuvarai, catjang pea in India, Arthur or Toor dekalitre in Hindi, and as Thuvaram Paruppu in Tamil. The pigeon pea is that the initial seed legume plant to possess its complete ordering sequenced by a worldwide analysis partnership between the International Initiative for Pigeonpea genetic science and alternative educational establishments.