AVID nature lover and gardener, Natalie Rowles from Ashley, Pinetown, tells us all about pigeon peas and why we should grow them.
“I have harvested some fresh, green pigeon peas together with red lentils, to prepare a delicious soup for tomorrow’s lunch with my own home-made bread and cheese,” said Natalie.
Natalie said pigeon peas (Cajanus Cajan) have a large amount of plant protein and various nutritional minerals and vitamins which would be beneficial to everyone’s health.
“It is believed that this perennial plant, with its bright yellow flowers, originated in India about 3 500 years ago and spread to various countries including Africa.
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“Not many people are familiar with this perennial little tree and its green pods which can be used to let climbing beans climb around its stems and branches. It also absorbs nitrogen from the air and with its deep taproot breaks up heavy soil and improves the soil with this nitrogen in its roots,” she said.
Pigeon pea seeds should be grown in full sun, and can withstand drought where only up to 600mm rain falls annually. So don’t over-water.
The pigeon pea is a valuable source of plant protein that can be grown in poor soil with little irrigation needed.
The seeds germinate quickly as well as the little trees which grow to about +-2m tall.
“Pigeon peas are fit for human consumption as well as animal fodder and I utilise its spent pods for feeding my composting earthworms to create topsoil again for these plants.
“The dried pigeon pea seeds can be ground to make a flour which, when mixed with other flour, can be used in baking.
“Its dried seeds can also be used for sprouting but I haven’t tried to do that yet.
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“I normally place these seeds, green or dried overnight in cold water for making soup the following day to shorten the cooking time and also do not use salt when cooking them. I add salt to taste afterwards,” Natalie said.
In India, these pigeon peas are called red gram (probably the dried seeds) and they are also known as Toor Dal in Indian cuisine.
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