Below is a list of all known varieties for Pigeon Pea. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Arhar Dal (Split Pigeon Pea) | The Hindi name for Toor Dal, referring specifically to the split and hulled pigeon pea, a staple for everyday cooking. |
| Fresh Pigeon Peas | Young pigeon peas still in the pod. Often sold in tropical markets and cooked fresh for a brighter, less dense flavor. |
| Gungo Peas (Fresh) | The fresh, young pigeon peas, popular in Caribbean cuisine, especially for rice and peas. |
| Pigeon Pea (Canned) | Pre-cooked pigeon peas preserved in liquid brine for convenience in dishes like Gungo Peas and Rice. |
| Toor Dal (Split Pigeon Pea) | The split, hulled seed of the pigeon pea. It is a staple pulse for everyday dal in India. |