The pigeon pea / Cajanus cajan / Gandule bean / tropical green pea / kadios / Congo pea / gungo pea / gunga pea / fio-fio / mgbụmgbụ / no-eye pea, is a perennial member of the family Fabaceae. The cultivation of the pigeon pea goes back at least 3,500 years. The center of origin is the eastern part of peninsular India.

Pigeon peas are a food crop as dried peas, flour, or green vegetable peas. They are also a forage or cover crop. They contain high levels of protein and the important amino acids. Pigeon peas make a well-balanced human diet In combination with cereals.

The dried peas sprouted briefly before cooking, give a flavor different from the green or dried peas. Sprouting enhances the digestibility of dried pigeon peas. It reduces the indigestible sugars that would otherwise remain in the cooked peas.

In India, the split pigeon peas is called as toor dal. It is one of the most popular pulses and an important source of protein in a vegetarian diet. In regions where it grows, fresh young pods are eaten as a vegetable. In Ethiopia, the pods, the young shoots and leaves are all cooked and eaten

In some places, pigeon peas are grown for canning and for consumption. A dish made of rice and green pigeon peas is a traditional food in the Dominican Republic. Pigeon peas can also be made as a stew. In Puerto Rico a typical dish is made with rice and pigeon peas. In Thailand, pigeon peas are grown for scale insects which produce lac.

Pigeon peas are grown in some areas an important crop for green manure rich in nitrogen. The woody stems of pigeon peas can be used as firewood and in fences and thatches.