Pigeion Pea

By Frances Lang and Kayti Denham

First published in the Permaculture International Journal Issue No. 60 Sept ~ Nov 1996

Gourmet Gardens

Getting the Pulse

The Pigeon Pea (Cajanus cajan syn Cajanus indicus) ~ also known as the Congo pea or reel gram - is one of the highest protein foods grown throughout the world and is loved equally by humans, animals and birds alike.

In India, pigeon pea is one of the pulse crops used in making dhal. The very young seeds contain 25 percent protein and can be eaten fresh or as split dried peas. Seeds are very nutritious and contain five times more vitamin A and C than green peas. The fibrous leaves and young shoots have a protein content of about nine percent and have a strong, spicy odour when cooked.

If growing them in Australia, be prepared to build some fences. Kangaroos will seek out pigeon peas before just about anything else in the garden. However, using the pigeon pea as a 'trap crop' may be one way of enticing the roos away from young eucalypt seedlings during late winter. Mind you, fences will not work against the Australian King Parrots which love the seed.

Pigeon pea is an excellent fodder for cattle, pigs and poultry. It makes a good green manure crop if incorporated back into the soil at the flowering stage. However, it is a perennial plant living 5-7 years which can be cut many times each season to provide mulch. In an alley cropping operation, the plant provides nitrogen, soil stabilisation and a habitat for 'good bugs'. It is also tall enough to provide a suitable windbreak and shelter belt around vegetable gardens.

HARDY AND TOLERANT

Pigeon pea is a woody shrub growing to 3.6m (12 feet) with yellow and red flowers. It is hardy, widely adaptable and will tolerate temperatures as high as 35 deg C (95 deg F). It can be killed by heavy frost although a light frost will merely knock it back after which it will usually regrow. An annual rainfall of 600-1000mm (23-39 inches) is ideal. However, it will grow in quite humid areas with more than 2500mm (98 inches) of rain. Conversely, it is also regarded for its drought tolerance producing economic yields of seed in drier areas with low rainfalls of about 400mm (15 inches) a year. Although it won't stand waterlogging it will grow in a range of soils because it tolerates low fertility, salinity and a wide pH (4.5-8.4).

Being a legume, pigeon pea has a symbiotic relationship with a group of bacteria called Rhizobium. Once inoculated with the bacteria, the plant can produce quantities of nitrogen from the air which improve soil fertility and quality. The correct bacteria is that used for Dolichos lab lab beans and should be applied to the seed before sowing. Failure to inoculate the seed reduces the plant's effectiveness as a nitrogen fixer.

The best time to plant pigeon pea is in spring or during the wet season. Soil temperature should be at least 20 deg C (68 deg F) for optimum germination. It can be direct-seeded or planted into forestry tubes and transplanted later. Seed should be sown no deeper than three centimetres.

The plant has now been grown in Australia for many years and is thought to be non-invasive because it is not a prolific self-seeder and animals love it. However, it might be wise to keep an eye on its spread if there are few animals in your environment, wherever in the world you are.

RECIPES

There are more than 240 varieties of pigeon pea. It can be ground into flour and used in batter for pakoras and for making Indian pancakes known as dosas. More commonly, it is used for making dhal a stew ranging in consistency from a clear, thin broth to a thick soup cooked with vegetables. It is a common staple in vegetarian homes the world over.

PIGEON PEA WITH SPINACH AND GINGER

200g (7oz) young pigeon pea seeds, picked over, washed and drained

720ml (25 fl oz) water
6 tablespoons vegetable oil
1- 2 fresh, hot green chillies, thinly sliced
1 teaspoon very finely grated ginger 8 well packed tablespoons chopped fresh coriander
500g (180z) fresh spinach, trimmed, washed and chopped
2 teaspoons salt freshly ground black pepper
2 or more tablespoons lemon juice (according to taste)

Put the lentils and the water into a heavy pot and bring to the boil. Cover, turn heat to low and simmer gently for one hour.

Over a medium flame, heat the oil in a pot large enough to hold the spinach. When hot, put in chillies and ginger. Stir fry for 10 seconds. Add fresh coriander and spinach. Stir and cook until the spinach has wilted. Now put in the cooked lentils and salt. Stir to mix and bring to a simmer. Cover and cook gently for 25 minutes. Add the black pepper and lemon juice, stir and cook uncovered for another five minutes. This is a good dish to combine with a curry that has plenty of sauce, or it can be served with mint and cucumber yoghurt and fresh salad.

SPANISH LENTILS

This is a simple to make Spanish dish that can be served hot with vegetables or rice, or cold with a salad.

225g (80z) young pigeon pea seed 1x400g (140z) tin peeled tomatoes 1 onion, chopped
2 sticks celery, chopped
1 green capsicum, chopped 3 teaspoons flour
2 tablespoons oil
1 bay leaf
nutmeg
sea salt

Wash the pigeon peas thoroughly and put them in a saucepan with all the other ingredients. Cook and cover gently until the lentils are soft and fluffy. Add a little extra liquid if necessary during cooking. It is that easy and it is nutritious as well.