The Pigeon Pea (Cajanus
Indicus) originated in the Indian subcontinent. Pigeon Peas are actually a bean.
However, they are called peas due to their small size and shape.
These beans are about 1/4 round, beige color with light brown
speckles. The Pigeon Pea has a pungent flavor and mealy texture.
Some color fades after beans have been cooked. They are also known
as Toor Dal, Caja Pea, Congo Pea, Gandule and Goongoo pea. In the
U.S., they are very popular in the south. They grown in long,
twisted, fuzzy pods.
Typically Pigeon Peas are used in dishes that combine beans with
rice and are often seasoned with hot chiles. The slow cooking nature
of these beans allows for a rich, savory broth to be created.
|1 lbs. - $ 4.25
|3 lbs. - $
|5 lbs. - $
|10 lbs. - $ 35.90
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place
cleaned beans in a bowl of fresh cold water, cover and soak for
3 to 8 hours or overnight at room temperature; drain and rinse
well. Or place beans in a saucepan with water of cover, bring to
a boil, remove from the heat , and soak for 1 1/2 hours, drain
and rinse well. Cook beans by covering with 2" of water,
simmering 1 to 2 hours or until tender depending on size of the