- Category
- Pulses
- State
- Dry
- Usual unit
- g
What it is
Dried pigeon peas are the mature, dried seeds of Cajanus cajan, also called pigeon pea or gandul. Despite the word “pea” in the name, they are a dried legume and are prepared more like other dried beans than like fresh green peas. They are used in cooking across parts of Asia, Africa, and the Caribbean, especially in rice dishes, soups, and stews. Soaking before cooking and cooking until tender prepares the seeds for use in a recipe. Color and flavor can vary with the product and its maturity, so follow the package directions for the particular peas you have.
When to use it
Use dried pigeon peas when you want a legume to give substance to rice, soup, stew, curry, or dal. They suit dishes that allow time for the peas to soften and take on the flavor of a seasoned base, broth, or other ingredients. After cooking and cooling, they can also be added to salads. They are convenient when you want to prepare a pot of legumes for more than one meal. Dried peas are not a direct swap for fresh or canned pigeon peas: the dried form needs its own preparation and cooking.
How to use it
Before cooking, sort through the peas and remove any unwanted material, then rinse them. Soak for several hours or overnight, following the package instructions if provided. Drain the soaking water and cook the peas in fresh water until tender; do not taste them raw or expect dry peas to cook in just a few minutes when added to a finished dish. A pressure cooker or slow cooker can also be used, following the appliance and package directions. Once cooked, add the peas to rice, soups, stews, curries, dal, or salads. They work with a base of onion and tomato, and pair well with coconut, ginger, cumin, turmeric, and cilantro.
Flavour and texture
Their flavor is often described as earthy and nutty, sometimes with a smoky impression; the exact character depends on the product and preparation. Cooked pigeon peas are tender but retain substance. In a stew, they take on some of the flavor of the cooking liquid and seasonings, so the finished dish can taste milder or more pronounced depending on the recipe.
How to choose it
Look for a package clearly labeled dried pigeon peas, gandul, or a regional equivalent, and check that the form suits your recipe. Do not confuse dry peas with green, fresh, or canned pigeon peas, which need different preparation. Read the physical package for ingredients and instructions, as product information and labeling can vary by region and product.
Storage
Use the package directions for storage and the stated date, since guidance can differ among products and formats. If the label gives instructions for storing the product after opening, follow those directions for any remainder. Do not assume that advice for canned or fresh pigeon peas also applies to the dried form; check the package you actually bought.
Substitutions
In some dishes, dried pigeon peas can be replaced with other dried legumes such as beans, peas, or lentils. The flavor and texture will change, and the cooking method and time depend on the substitute. Do not replace a measure of dried peas with the same measure of cooked or canned peas without adjusting the recipe.
Common mistakes
Do not treat dried pigeon peas like fresh green peas: they need soaking and thorough cooking to become tender. Also avoid assuming that every variety or package has identical instructions. Check the label, and do not add dry peas to a quick-cooking recipe expecting them to soften in a few minutes.
Safety and allergens
Cook dried pigeon peas before eating; do not eat the mature seeds raw. Follow the package instructions and make sure the peas are tender before serving.
Culinary uses
- Main ingredient in rice and pigeon-pea dishes
- Legume for soups, stews, curries and dals
- Plant-based addition to salads and vegetable dishes
Recommended techniques
- Rinse and sort before cooking
- Soak before cooking, then cook until tender
- Simmer in a pot or use a pressure cooker or slow cooker
Pairs well with
- Rice
- Coconut and coconut milk
- Onion and tomato
- Mango, ginger and lime
- Cilantro, cumin and turmeric
Frequently asked questions
Are dried pigeon peas the same as green peas?
No. Pigeon peas are mature, dried seeds of Cajanus cajan. Green peas are a different legume and are commonly eaten fresh or frozen.
Should I soak dried pigeon peas?
Soaking for several hours or overnight is a common preparation method. Check the package as well, since instructions may vary by product.
How can I serve pigeon peas?
Once cooked, add them to rice, soups, stews, curries, dal, or salads. They pair well with coconut, tomato, onion, ginger, and spices.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Estimated nutrition
- Fat
- 0 g
- Saturates
- 0 g
- Carbohydrate
- 13.8 g
- Sugars
- 0 g
- Fibre
- 6.2 g
- Protein
- 0.77 g
- Salt
- 0.14 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
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