Pigeon Pea (also known as toor dal or red gram) is used for making dal, unprocessed pigeon pea can be sprouted for a nice crunchy addition to salads or sandwiches. Its a densely nutritious legume - you're getting 21g of protein per 100g of pea. Pigeon peas contain high levels of amino acids: methionine, lysine, and tryptophan. The legume is high in fibre - and even has more if you cook it as the indigenous communities in the region too - with the husk still on. Pigeon pea is a permaculture allstar in the design of Navara Natural Farm: last seasons stems become this years mulch and firewood. We plant pigeon pea near new trees to give them a hit of nitrogen in the soil and a bit of shade for their best chance at survival. Its also one of the most drought tolerant legume crops and will grow anywhere it pleases basically, making it a winner in our hearts.