Varieties of Pigeon Pea (Arhar)
Pigeon pea, scientifically known as Cajanus cajan, is a highly popular and nutritious legume widely cultivated in tropical and subtropical regions of the world. It is commonly referred to as arhar in India, where it holds immense cultural and culinary significance. Pigeon pea is not only valued for its delicious taste but also for its numerous health benefits. Let’s delve into the different varieties of pigeon pea that exist and explore their unique characteristics.
1. Red Gram: Red gram, or Tur dal, is one of the most widely cultivated varieties of pigeon pea. It is known for its small, red-colored seeds and is primarily grown in India, Myanmar, and East Africa. Red gram is a staple in Indian cuisine and is the primary ingredient in dishes like the famous dal tadka, sambar, and various dals. It has a rich nutty flavor and provides a good amount of protein, dietary fiber, vitamins, and minerals.
2. White Gram: Also known as Toor dal, white gram is another well-known variety of pigeon pea. It differs from red gram in terms of the color of its seeds, which are cream or pale yellow. White gram is a favorite in South Indian households and is used in various dishes, including rasam, sambhar, and authentic South Indian curries. It is an excellent source of protein and essential amino acids, making it an ideal choice for vegetarians and vegans.
3. Green Gram: Green gram, also called moong dal or mung bean, is a versatile variety and widely used in both savory and sweet dishes. The seeds of green gram are small, round, and green in color. They are commonly sprouted and used in salads, stir-fries, and soups. Green gram is highly nutritious, packed with proteins, vitamins, and minerals, and is prized for its easy digestibility. It is often consumed during fasting periods due to its light and nourishing properties.
4. Black Gram: Black gram, also known as urad dal, is a variety of pigeon pea that has black, small, and shiny seeds. It is a staple in Indian cuisine and is used to make popular dishes like dal makhani, idli, and dosa batter. Black gram is rich in iron, protein, and fiber, making it an incredibly healthy addition to one’s diet. It is commonly consumed during winter as it provides warmth to the body and keeps it nourished.
5. Bengal Gram: Bengal gram, also called chana dal, is a variety of pigeon pea with a distinctive flavor and high nutritional value. It is small, round, and yellow in color. Bengal gram is used in a wide range of dishes, such as curries, soups, and snacks. It is a rich source of protein and dietary fiber, making it an excellent choice for vegetarians and individuals aiming to maintain a healthy diet.
In conclusion, pigeon pea, or arhar, comes in various varieties, each with its unique characteristics and culinary uses. Whether it’s the red gram, white gram, green gram, black gram, or Bengal gram, pigeon pea varieties offer a delicious taste and remarkable nutritional benefits. Experimenting with these varieties in your cooking will not only enhance the flavors of your dishes but also provide you with a healthy dose of proteins, vitamins, and minerals.