- 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...
- 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...
- and
peas or
peas and rice is a
traditional rice dish in some
Caribbean and
Latin American countries. Sometimes, the dish is made with
pigeon peas, otherwise...
- [citation needed]
Carlin peas, also
known as carling, maple,
brown or
pigeon peas (but
distinct from the
tropical pigeon pea Caj**** cajan), and black...
- 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...
- 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...
- Division. It is
known for its
production of Limestone, Cement, and
Redgram (
Pigeon pea).
Drinking water is
sourced from the
River Kagna, a
tributary of the Bhima...
-
Arroz con
gandules is a
combination of rice,
pigeon peas, and pork,
cooked in the same pot with sofrito. This is
Puerto Rico's
national dish
along with...
-
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...
- Sāmbār is a lentil-based
vegetable ****ed
curry or stew,
cooked with
pigeon pea and
tamarind broth. It
originates in
South Indian cuisine and is po****r...
