Pigeon pea

Pigeon pea (Cajanus cajan) is a perennial legume cultivated in tropical regions for its protein-rich seeds, which are eaten fresh or dried.

Dal: Dal is a dish of dried pulses, often split and cooked into a thick stew. Pigeon peas are widely split and cooked as dal, especially in South Asian cuisines.
Biological nitrogen fixation: Biological nitrogen fixation is the conversion of atmospheric nitrogen into biologically usable compounds by certain organisms. Pigeon pea gains usable nitrogen through symbiosis with soil bacteria.
Cajanus cajan: Cajanus cajan is the scientific name of pigeon pea, a cultivated perennial legume. This is the species name for the crop.
Legume: A legume is a plant in the family Fabaceae, typically bearing seeds in pods. Pigeon pea belongs to this plant family and shares its characteristic pods.
Toor dal: Toor dal is the split, dried seed of pigeon pea, used widely in South Asian cooking. This familiar food form is made specifically from pigeon pea seeds.
Rhizobium: Rhizobium is a genus of bacteria that forms nitrogen-fixing root-nodule symbioses with legumes. These bacteria can colonize pigeon pea roots and supply fixed nitrogen.
Cajanus scarabaeoides: Cajanus scarabaeoides is a wild legume species regarded as a close relative and possible progenitor of pigeon pea. Its relationship to pigeon pea helps frame the crop’s wild ancestry.
Fabaceae: Fabaceae is a large flowering-plant family that includes peas, beans, and many nitrogen-fixing species. This family placement connects pigeon pea to other pulses and symbiotic plants.
Caribbean cuisine: Caribbean cuisine comprises the cooking traditions of the Caribbean islands and surrounding regions. Pigeon peas feature in regional dishes such as rice and peas.
Root nodule: A root nodule is a specialized plant-root structure that houses symbiotic nitrogen-fixing microbes. Pigeon pea’s nitrogen-fixing bacteria live in these structures.

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