Pigeon pea (Cajanus cajan L.) is a leguminous shrub to a small tree and one of the main pulse crops. It ranks sixth in area and production among the grain legumes. Indigenous to India, it is now widely grown all over the subcontinent which produces almost 90% of the world’s crop. The plant requires a temperature of 18o C to 30o C and does well in a range of soils, from sandy to clayey loams. However, it grows best on fertile and well drained loams. The crop is drought tolerant but prefers an annual rainfall of >650 mm for better growth and yield. Pigeon pea is a popular food in developing tropical countries, particularly in the semi-arid tropics. It is an important vegetable protein – the dried grain is 20%-22% protein, depending on the cultivar and location grown. It is mainly consumed split, known as dhal, normally to make soup and stew. It can also be made into flour, the green seeds eaten boiled or sprouted as a vegetable.

Main Research: Raja Zulkifli Raja Omar