Pigeon pea

It's a staple food crop that provides good protein. You can use the green peas like fresh peas, and the dried peas like any other dried peas, beans or lentils.

Dry pigeon peas (seeds) are common in Indonesian and Indian cuisines. In India, pigeon peas are soaked, dried, hulled and split to prepare dhal. In Indonesia, pigeon peas are fermented with Rhizopus mould then soaked, dehulled and cooked to produce tempeh. Fermentation with Aspergillus oryza gives a sauce similar to soy sauce . Dry peas can be ground and mixed with wheat flour to give a higher protein content than flour alone. Immature pods may be cooked in curries and other relishes.