Pigeon Pea
Cajanus cajan
The pigeon pea is a legume, and is most popular in Asia, Africa and Latin America. It is a nitrogen-fixing perennial shrub which lives for 3 to 5 years. It grows in full sun to part shade in any soil and is drought tolerant. Green leaf trimmings can be added to the compost.
Pigeon pea pods can be eaten green or they can be dried, and the dried peas used in a similar way to lentils and other dried peas. The dried peas can be sprouted or even ground into flour. Common pigeon pea dishes include stews, curry, dhal and even burgers. Pigeon peas can also be browned or caramelised and used in stews.
Store dried peas in an airtight container. Whole dried pigeon peas need to be soaked for at least 6 hours before use. Soak 1 cup of peas to 2-1/2 cups of water and 1/2 tablespoon of salt.
Health Benefits
- improves digestive health
- boosts energy
- aids immunity
- healthy heart
A serving size (150g) of pigeon peas contains:
- Vitamin C 43 mg
- Vitamin B1 0.536 mg
- Vitamin B9 153 µg
- Iron 2.4 mg
- Energy 711 kJ
- Protein 11.3 g
- Fat 0.64 g
- Carbs 39 g
- Fiber 11.2 g
Quick and easy recipe!
Pigeon Pea Burger
(Makes 1 patty)
Ingredients
- 100 g of cooked pigeon peas
- 100 g of cooked lentils
- 50 g of tasty cheese
- 1 garlic clove
- 2 Tbs Olive oil
- pinch of salt & pepper
- chopped spinach & basil
Double/triple the recipe as needed.
Method
- Mash all ingredients in a bowl and form into a patty.
- Fry on medium heat in olive oil for 3 mins each side.
- Enjoy with bread or a bun and of course include salad!
Solstice Dahl
(from NSCF Share cookbook p49)
Ingredients
- 1kg dried pigeon peas (or split peas) OR 700g dried pigeon peas and 400g red lentils (moong)
- 2 onions
- 2tsp fresh garlic, crushed
- 50g fresh ginger, grated
- 2 medium capsicums, diced
- 2 sticks celery (optional)
- 1 ½ Tbsp garam masala
- 2tsp turmeric
- 2 tsp chilli powder
- 5L hot water
- 4Tbsp salt (or to taste)
- 200g desiccated coconut
Method
- Soak dried pigeon peas for at least 6 hours, then drain.
- Wash lentils and drain well.
- Fry together onion, garlic, ginger, capsicum and celery. Add turmeric and chilli powder and stir well.
- Add drained pigeon peas and lentils and fry for about a minute.
- Add hot water, bring to the boil, reduce heat and simmer.
- Partially cover the pot and cook for 30 minutes until the consistency is like porridge. (Be careful not to let it boil over.) If there is too much liquid, remove the lid off the pan to speed evaporation.
- Serve with rice, or as an accompaniment.
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