pidgeon peas

Listings commonly highlight protein and fiber and list minerals and vitamins such as iron, folic acid, magnesium, calcium, potassium, and B vitamins.

Prepared canned or frozen pigeon peas are typically listed as peas with simple additions like water and salt.

Pigeon peas are used in main dishes like dal and sambar, in soups and stews, as snacks, in doughs or breads, in some regional desserts, and are commonly served with rice.

Listings show origins including Ecuador and the United States; some products note the country of origin can vary.

Split pigeon peas (toor/arhar dal) are described as slightly sweet, tangy, and nutty; when cooked they develop a thick, gelatinous, meaty consistency.