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The pigeon pea [1] (Cajanus cajan) or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. [2] The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.
8: Ripening of fruit and seed 81: 10% of pods ripe, seeds final colour, dry and hard 82: 20% of pods ripe, seeds final colour, dry and hard 83: 30% of pods ripe, seeds final colour, dry and hard 84: 40% of pods ripe, seeds final colour, dry and hard 85: 50% of pods ripe, seeds final colour, dry and hard 86: 60% of pods ripe, seeds final colour ...
The peas are removed from the water, and sun dried for about 10 minutes. The dried lapena are ground to split the seeds into two. After grinding, winnowing is carried out to remove the peas covers. [1] The already split yellow peas can also be used to skip the grinding and winnowing to boiling of the peas.
The pigeon pea is neither of these, being in the genus Cajanus. Justin Kunimune 22:36, 8 December 2020 (UTC) I believe it may have acquired the common epithet pigeon pea because the seeds are prone to splitting and the outer skin is easily removed, as with typical green split peas, which are skinless when purchased by a consumer. To split a ...
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Many crop plants are known as peas, particularly . Pisum sativum. pea; marrowfat peas; snap pea; snow pea; split pea; and: chickpea, Cicer arietinum; cowpea, Vigna ...