The pigeon pea

The scientific name of The pigeon pea: Cajanus cajan

Name of The pigeon pea in different languages:-

English: The pigeon pea, Tropical Green pea

Sanskrit: Tubarika-तुबरिका, Adhaki

Hindi: Toor Dal-तूर दाल, Arhar dal-अरहर दाल

Tamil: Thuvaram Paruppu-துவரம் பருப்பு

Malayalam: Thuvara-തുവര, Thomara-തൊമര

Plant description:

The pigeon pea is a perennial, legume, erect woody, a common food grain, and grows up to 4 m tall. The leaves are trifoliate, alternately arranged, around the stem; leaflets are oblong, lanceolate, up to 10 cm long and 4 cm wide, pubescent; green color on top and grayish-green bottom Flowers are yellow, calyx up to 12 mm long and with five linear teeth. Seeds are oval to round, up to 9 numbers of seeds contained in a pod which is flat, acuminate, pubescent, up to 9 cm long, and up to 13 mm wide.

Useful plant parts:

Seeds, leaf

Medicinal uses:

Anti-inflammatory, Anti-cancerous activity, Anti-bacterial

Chemical contents:

Flavonoids, stilbenes, saponins, conspicuous, tannins, resins, and terpenoids.

Leaf Arrangement

Shape-tapered	Margin-Entire	Venation-pinnate

The pigeon pea is used as an ingredient to prepare the Ayurvedic medicine like:

Kankayan Vati