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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Look for pods that are bright green, firm, and plump. Avoid pods that are shriveled, yellowed, or have dark spots.
No, fresh pigeon peas do not require soaking and cook much faster than the dried variety.
Fresh green peas or edamame are the best substitutes, though the flavor will be slightly sweeter and less nutty.
While not toxic, they are quite starchy and slightly bitter when raw; they are much more palatable and digestible when cooked.
When fresh, they typically take 10 to 15 minutes to boil. If using a pressure cooker, they usually require only 1-2 whistles.
Yes, pigeon peas are naturally gluten-free and are a safe protein source for those with celiac disease.
Fresh pigeon peas are the whole, undried seeds from the pod. 'Dal' refers to the dried, split version of the same legume.
Yes. Shell them, blanch in boiling water for 2 minutes, shock in ice water, drain, and freeze in airtight bags.
Fresh Pigeon Peas is a versatile ingredient found in cuisines around the world. With 121 calories per 100g and 7.2 grams of protein, it's a nutritious addition to many dishes.
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