Pigeon peas are the seeds of Cajanus cajan, a protein-rich legume widely grown in tropical and subtropical regions. They are staple ingredients in dals, stews, and curries across South Asia, Africa, and the Caribbean, valued for their earthy flavor and nutritional contribution of protein, fiber, and micronutrients. In food processing, pigeon peas are sold dried, split as dal, or canned, requiring soaking and thorough cooking to ensure digestibility and to reduce antinutritional factors. Quality grading considers seed size, color uniformity, and freedom from damage and foreign matter. As a drought-tolerant crop, pigeon peas also support food security in semi-arid farming systems.