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The pigeon pea [1] (Cajanus cajan) or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. [2] The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.
Pigeon pea (Cajanus cajan (L.) Huth): branch with flowers and pods, separate flower, sectioned flower and seed. Coloured line engraving. Iconographic Collections
Gulbarga Tur Dal is a variety of pigeon pea cultivated in the Indian state of Karnataka. [1] [2] It is a common and widely cultivated crop in talukas of Aland, Chincholi, Kalaburagi (Gulbarga), Afzalpur, Chittapur, Sedam and Jewargi located in Kalaburagi district along with Shorapur, Shahpur and Yadgir talukas of Yadgir district.
Clitoria ternatea, commonly known as Asian pigeonwings, [1] bluebellvine, blue pea, butterfly pea, cordofan pea, or Darwin pea, [2] is a plant species belonging to the family Fabaceae and native to the Indonesian island of Ternate. [3]: 215 In Indian Ayurveda it is commonly known by the name Aparajita.
Of the six major plant parts, [n 2] seeds are the dominant source of human calories and protein. [1] A wide variety of plant species provide edible seeds; most are angiosperms, while a few are gymnosperms. As a global food source, the most important edible seeds by weight are cereals, followed by legumes, nuts, [2] then spices.
The genus Cajanus is a member of the plant family Fabaceae. There are 37 species, mainly distributed across Africa, Asia and Australasia. Species include the pigeon pea (C. cajan), which is a significant food crop.
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