Pigeon Peas

Vegetable

Pigeon Pea is a hardy legume grown in tropical and subtropical regions. The plant produces clusters of green pods streaked with purple, each holding small round seeds that can be eaten fresh, dried, or split. Known for their versatility, pigeon peas are a staple in Indian, African, and Caribbean cuisines.

How chefs use it:

Fresh Green Pods: Shelled peas are added to curries, stews, and stir-fries.

Dried or Split (Toor Dal): Cooked into lentil soups, dals, and purées with spices.

Caribbean Dishes: Featured in arroz con gandules (Puerto Rico) and rice & peas (Jamaica).

Fermented or Ground: Used in traditional snacks, fritters, or flour blends.

Texture & Prep Tips: Fresh pigeon peas are tender with a nutty flavor, while dried peas need soaking and longer cooking. When split, they cook down creamy, making them ideal for soups and dals.

Flavor profile in a dish: Earthy, nutty, and slightly sweet. Fresh peas taste similar to edamame, while dried ones develop a deeper, richer flavor. Their adaptability allows them to pair well with spices, rice, and coconut-based dishes.