Physical Appearance:
Size: Typically small to medium-sized seeds, round to oval-shaped.
Color: Ranges from beige to light brown when dried, sometimes with speckles.
Texture: Smooth outer coat with a firm texture when cooked.
Culinary Uses:
Cooking: Often boiled or steamed and used in various dishes such as soups, stews, and curries.
Split Pigeon Peas: Split into halves (dhal), commonly used in Indian cuisine for dals and soups.
Nutritional Composition (Per 100g cooked pigeon peas):
Traditional Dishes: Used in various traditional cuisines worldwide, including Indian dals, Caribbean rice and peas, and Latin American soups.
Split Pigeon Peas: Used to make dhal in Indian cuisine, often seasoned with spices and served with rice or flatbreads.
Pigeon peas are a nutritious and versatile legume with a rich cultural history, prized for their culinary uses and health benefits across various cuisines worldwide.
Specification:
Moisture: Less than 12%
Foreign Matter: Maximum 1% by weight.
Damaged and Split Seeds: Maximum 2% by weight.
Unmilled Seeds: Maximum 1% by weight.
Discolored Seeds: Maximum 2% by weight.
Insect Damage: Nil.
