Pigeon pea, also known as Gandule bean, tropical green pea, kadios, Congo pea, gungo pea, gunga pea, fio-fio, or no-eye pea,
toor dal, arhar dal, kandi pappu,mbaazi is a perennial member of the family Fabaceae.
The cultivation of the pigeon pea goes back at least 3,500 years. The centre of origin is the eastern part of peninsular India, including the state of Odisha, where the closest wild relatives occur in tropical deciduous woodlands.
Pigeon peas are both a food crop and a forage cover crop. In combination with cereals, pigeon peas make a
well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the
green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas.
Pigeon peas are rich in potassium, phosphorus, magnesium, and calcium. They also have good amounts of iron and selenium and small amounts of zinc, copper, and manganese.
Pigeon peas have a good amount of vitamin A and niacin, as well as a small amount of thiamin, riboflavin, vitamin B6, folate, and pantothenic acid.
Pigeon peas cure coughs, the effects of poison, gas troubles, acidity, stomach pain, and piles. It makes for a very balanced food, and quells the swelling of internal organs. Taken with water, it cures intoxicating effects.
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