Cajanus cajan(Fabaceae)- Tur Dal

Cajanus cajan (Pigeon Pea)

Photographs courtesy: Music Forest

1. Scientific name and Basic Taxonomic classification

Species: Cajanus cajan

Family: Fabaceae

Genus: Cajanus

Related Herbs from the same family:

Glycyrrhiza glabra (Licorice/Yashtimadhu): A premier Ayurvedic Rasayana (rejuvenative) known for its demulcent, expectorant, and adrenal-tonic properties. It is a key herb for soothing the mucous membranes of the respiratory and digestive tracts.

Trigonella foenum-graecum (Fenugreek/Methika): A versatile seed used as a digestive, galactagogue, and for managing blood sugar and cholesterol levels. Its leaves are also consumed as a green vegetable.

Cyamopsis tetragonoloba (Cluster Bean/Guar): Primarily cultivated for its seeds, which are the source of guar gum, a soluble fiber. The plant is also used as a vegetable and forage crop.

Pterocarpus marsupium (Indian Kino Tree/Bijaka): A highly revered Ayurvedic herb for diabetes (Prameha), its heartwood is used to make vessels for drinking water, which is then consumed for its potent hypoglycemic properties.

The Fabaceae or Leguminosae family, known as the legume, pea, or bean family, is one of the largest and most important plant families. It is characterized by its fruit, a pod, and many members have root nodules that fix atmospheric nitrogen, enriching the soil.

2. Common names

Scientific Name: Cajanus cajan | English: Pigeon Pea, Red Gram | Sanskrit: Adhaki, Tuvari | Hindi: Arhar, Tuvar | Tamil: Tuvarai | Telugu: Kandulu | Kannada: Togari | Malayalam: Tuvara | Marathi: Tur | Bengali: Arhar | Nepali: Rahar | Urdu: Arhar | Swahili: Mbaazi |

3. Medicinal Uses:Nutritive Tonic, Astringent, Diuretic, Anthelmintic (expels worms), Antioxidant, Hypoglycemic (mild).

Medicinal Parts:The seeds (dried peas) are the primary part used. The leaves are also used medicinally, particularly for their astringent properties.

4. Phytochemicals specific to the plant and their action.

Dietary Fiber (Soluble and Insoluble): Aids in digestion and provides a prebiotic effect. Its action is Laxative (mild) and Hypocholesterolemic (helps lower LDL cholesterol).

Isoflavones (Cajanin): Phytoestrogens with Antioxidant and potential Chemopreventive properties.

Saponins: Contribute to the bitter taste. Their actions are Hypocholesterolemic and Anthelmintic.

Stigmasterol and Sitosterol: Plant sterols that compete with cholesterol for absorption, exhibiting Hypolipidemic activity.

Oligosaccharides (Raffinose family): While these can cause flatulence, they also act as Prebiotics, supporting healthy gut flora.

5. Traditional and Ethnobotanical uses covering the Medicinal uses.

Daurbalya (Weakness) & Brimhana (Nutritive Tonic)

Formulation: Cooked dal (soup) from pigeon peas.

Preparation & Use: A staple food across India, Arhar dal is consumed daily as a primary source of protein, especially in vegetarian diets, to build strength and body tissue (Dhatu).

Reasoning: It is a rich source of protein, complex carbohydrates, and essential minerals like iron and potassium, making it an excellent food for convalescence and general vitality.

Atisara (Diarrhea) & Raktapitta (Bleeding Disorders)

Formulation: A thin, liquid gruel (peja) of pigeon pea dal.

Preparation & Use: A very light, soupy dal without heavy spices or oil is given to individuals suffering from diarrhea or dysentery to provide nourishment without aggravating the gut.

Reasoning: The astringent property of the dal helps to bind the stools and reduce inflammation in the intestines.

Mutrakrichra (Dysuria) & Shotha (Inflammation)

Formulation: Leaf paste or decoction.

Preparation & Use: A paste of the fresh leaves is applied topically to inflamed areas or sores. A decoction of the leaves is used as a wash for mouth ulcers or taken internally for urinary discomfort.

Reasoning: The leaves possess strong astringent and anti-inflammatory properties, which help reduce swelling and heal wounds.

6. Healing recipes, Teas, Decoctions and Culinary use (if any):

Pigeon pea is a fundamental culinary staple in India, primarily as "Arhar Dal."

Strength-Building Arhar Dal

Purpose: The primary daily preparation for nourishment and protein.

Preparation & Use:

• Cook washed tuvar dal with turmeric and water until soft.

• Temper with ghee, cumin, asafoetida, and red chilies.

• Consume with rice or roti as a complete meal.

Recovery Gruel (Peja/Yavagu)

Purpose: For weak digestion, during fever, or recovery from illness.

Preparation & Use:

• Cook one part dal with ten parts water until it becomes a very thin, soupy consistency.

• Add a pinch of salt and ginger. Consume warm.

Leaf Paste for Inflammation

Purpose: To relieve swelling, bruises, or mouth ulcers.

Preparation & Use:

• Grind a handful of fresh pigeon pea leaves with a little water to make a paste.

• Apply topically to the affected area. For mouth ulcers, a decoction of the leaves can be used as a gargle.

Leaves culinary use:

• Edibility: The leaves are edible and can be cooked, but they are fibrous and can have a strong, somewhat pungent, “spicy” odor; where used as a green, it’s typically in small quantities, young shoots/leaves, and well-cooked.

7. Disclaimer:Cajanus cajan is a very safe and common food. Like other legumes, it may cause flatulence in some individuals, which can be mitigated by proper soaking and cooking. As with any food, allergic reactions are possible but rare. The information provided is for educational purposes only and is not a substitute for professional medical advice.

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8. Reference Books, Books for In-depth Study:

• Indian Materia Medica by Dr. K.M. Nadkarni

• Ayurvedic Pharmacopoeia of India

• The Useful Plants of India

9. Further study: Plants that might interest you due to similar medicinal properties

1. Lens culinaris (Lentil/Masoor)* Species: Lens culinaris | Family: Fabaceae | Genus: Lens* Similarities: Both are nutrient-dense pulses used as daily sources of protein and iron. They serve as a Brimhana (nutritive) food in traditional diets and are prepared as dal.

2. Glycine max (Soybean)* Species: Glycine max | Family: Fabaceae | Genus: Glycine* Similarities: Both are protein-rich legumes containing significant isoflavones with antioxidant and phytoestrogen activity. They are foundational foods in their respective culinary traditions.

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