- The
pigeon pea (Caj**** cajan) or toor dal is a
perennial legume from the
family Fabaceae native to the
Eastern Hemisphere. The
pigeon pea is
widely cultivated...
- from the
ovary of a (
pea) flower. The name is also used to
describe other edible seeds from the
Fabaceae such as the
pigeon pea (Caj**** cajan), the cowpea...
- by some
countries is
traditionally pigeon peas,
otherwise called gungo peas by Jamaicans.
Kidney beans (red
peas / beans) and
other similar varieties...
- Moro de
guandules (Moorish
pigeon peas) is a rice and
pigeon pea dish from the
Dominican Republic.[citation needed] Moro de
gunadules is a one pot dish...
- cuisine, arhar/toor dal (split
pigeon peas) and
chana dal (split
yellow gram, desi chickpeas) are
commonly also
referred to as
peas,
although from
other legume...
- This
article is a list of
diseases of
pigeon peas (Caj**** cajan).
Common Names of Diseases, The
American Phytopathological Society...
-
distributed across Africa, Asia and Australasia.
Species include the
pigeon pea (C. cajan),
which is a
significant food crop. The
natural range of Caj****...
-
boiling without draining for ovo-lacto-vegetables group.
Pigeon pea, i.e.,
yellow pigeon pea, is
available either plain or oily. It is
called toor dal...
- black-e****
pea,
Vigna unguiculata subsp.
unguiculata earth pea,
Vigna subterranea several species of Lathyrus, including:
sweet pea,
Lathyrus odoratus pigeon pea...
- [saːmbaːɾ] , romanized: Sāmbār) is a lentil-based
vegetable stew,
cooked with
pigeon pea and
tamarind broth. It
originates in
South Indian cuisine and is po****r...
