What are Pigeon Peas?

If you haven't eaten pigeon peas before, you might be wondering what they are.

Despite the name, these peas aren't related to birds at all!

They're small legumes that most researchers believe originated in India, and, over time, they spread to Africa, the Caribbean, Latin America, and other tropical regions through trade and migration.

Today, they're staples in Caribbean, South Asian, Latin American, and Southern U.S. cooking.

Other Names for Pigeon Peas

Depending on where you live, pigeon peas may be labelled differently. Some common names include:

• Gungo peas or gunga peas (parts of the Caribbean)
• Gandules or guandules (Spanish-speaking Caribbean)
• Toor dal or arhar dal (India and South Asia)
• Congo peas or no-eye peas (some parts of the Southern United States)

All of these refer to the same small legume, though the colour and flavour can vary slightly by variety.

What They Look and Taste Like

These small peas grow in pods and are about the size of a regular green pea.

When fresh, they're a soft greenish-yellow colour and sometimes called green pigeon peas.

Dried pigeon peas, on the other hand, turn a brownish colour and have a nuttier, earthier flavour.

Reference books, like the Food Lover's Companion, note that while these peas can be eaten fresh, they are more commonly sold dried or already cooked.

You can usually find them dried, canned, or frozen. Canned versions are convenient and easy to use. I almost always have cans of both kinds in my pantry.

How to Buy Them

You can usually find pigeon peas in:

• Canned or dried versions are usually in the international aisle of large grocery stores
• Check the freezer section for bags of frozen peas
• Latin American, Caribbean, or Indian markets usually carry them as well, in various forms
• Online stores that sell specialty beans and legumes should also have them available.

How to Cook Pigeon Peas

These peas are cooked much like dried beans:

1. Soak dried peas overnight or use a quick soak.
2. Simmer in salted water or broth until tender.
3. Add to your recipe for extra protein and fibre.

They have a mild, nutty taste that works well with rice, coconut milk, thyme, garlic, and onion.

For example, in Trinidad and Tobago, pigeon peas are a key ingredient in my Trinidad Pelau recipe, a one-pot rice dish made with caramelized chicken and coconut milk.

They're also used in Toor Dal, a comforting South Asian lentil stew made with split pigeon peas, turmeric, and warming spices.

Storage Tips

• Dried pigeon peas: Store in an airtight container in a cool, dry place. They can keep for up to a year.
• Unopened canned pigeon peas: Keep in a cool pantry and use by the date on the label.
• Opened canned pigeon peas: Transfer to a covered glass or plastic container (not the can) and refrigerate for 3 to 4 days.
• Freshly cooked pigeon peas: Cool completely, refrigerate for up to 4 days, or freeze for about 3 months.