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Green pigeon peas, scientifically known as Cajanus cajan, are a type of legume that is widely consumed in various cultures around the world. They are also commonly referred to as "green gram" or "toor dal" in some regions. Pigeon peas are cultivated for their edible seeds, which can be used in a variety of culinary dishes.

Here are some key points about green pigeon peas:

1. Culinary Uses: Pigeon peas are used in a variety of dishes and cuisines. The young, green seeds are often used in soups, stews, curries, and side dishes. They can also be dried and split to make pigeon pea lentils, commonly known as "toor dal," which is a staple ingredient in many Indian, Caribbean, and African dishes.

2. Nutritional Value: Pigeon peas are a good source of plant-based protein, dietary fiber, and various vitamins and minerals. They contain essential nutrients such as folate, iron, magnesium, and potassium.

3. Preparation: When using fresh green pigeon peas, they are typically shelled from the pods and then cooked. If using dried pigeon peas, they should be soaked before cooking to reduce cooking time and improve digestibility.

4. Cultural Significance: Pigeon peas have a long history of culinary and cultural significance in many regions. They are a staple in Indian cuisine, where they are used in dishes like sambar, rasam, and various types of dal (lentil soups). In the Caribbean, pigeon peas are a key ingredient in dishes like rice and peas.

5. Health Benefits: Pigeon peas offer various health benefits due to their nutritional content. Their high fiber content supports digestive health and helps regulate blood sugar levels. They are also a good source of plant-based protein, making them a valuable option for vegetarians and vegans.