Pigeon peas are botanically known as Cajanus cajan, a perennial legume within the family Fabaceae.

Pigeon peas are an excellent source of protein and additionally provide thiamin, riboflavin, niacin, vitamin B-6, folate, vitamin A, calcium, iron, magnesium, phosphorous and potassium.

In India dried Pigeon peas are the main bean used to make the popular ingredient dal or dhal which is simply the dried, hulled and split bean. Additionally they are commonly used in African and Caribbean soups, stews and rice dishes.

They are a nitrogen fixing crop and can enrich the soil where they are grown. Pigeon peas are fairly easy to grow and have a deep taproot which makes them tolerant of drought and dry weather, thriving even in poor soil conditions.

Like most beans though they cannot withstand frost and prefer warm growing conditions.