The culinary ingredient commonly known as “thuvaram paruppu” in Tamil is referred to as pigeon pea in English. It is a widely consumed legume belonging to the Fabaceae family, cultivated and used extensively in various cuisines, particularly in South Asia, Africa, and Latin America. The lentil is characterized by its small, round shape and a mild, earthy flavor when cooked.
This particular type of lentil is a significant source of plant-based protein, dietary fiber, and essential minerals such as iron and potassium. Its consumption contributes to improved digestive health and overall well-being. Historically, it has served as a staple food in many regions, providing essential nutrients to populations, especially those with limited access to other protein sources. Its resilience in diverse climates makes it a crucial crop for food security.
