Home >> Cyclopedia Of India, Volume 1 >> Broach to Canis Familiaris >> Cajanus Indicus

Cajanus Indicus

dhal, colour and seeds

CAJANUS INDICUS. Spreng. Pigeon-pea. Of this there are two varieties, which differ only in the colour of the vexillum. • Var. x, with vexillum of a uniform yellow colour on both sides.

Cajanus flavus, .De Can. I Cytisus cajan, Linn.

Dhal, Arbar, . . BENG. Shakhull, . . . PERS: Pai yen khyung, . BUSK. Adaki, . . . . SANSK. Tuva.ray, . . . . CAN. Kolu, also Velu, of SIMLA. Dhal, ENG. Segapu, Tovaray, Dangri of . . Gus. Purpoo, . . . TAM.

Lal Tur, also Dhal, HIND. Yerra Kondalu, . TEL.

Dhingra Kundi of Kangra. Potu Kondalu, . „ This is a valuable pulse.

Var. 13, vexillum purplish and veined on the outside, yellow on the inside.

Cajanus bicolor, D. C. I Cytisuspseudo-cajan,Jacq.

Burry Tur, . . Deal/. Main Tovarai, . . TAM. Two-coloured Dhal, ENG. Malay Tovarai, . . „ Hill Doll, . . . . „ Konda Kandulu, . TEL.

An excellent pulse, makes a pudding little in ferior to that made of peas; and is a particular favourite. • When husked and split, it constitutes the kind of dhal which most commonly enters into the formation of the vegetable curry of the Hindu,— moisture, ; nitrogenous matter, 20'1 ; starchy matter, 63.1 ; fatty or oily matter, ; mineral constituents (ash), This is sown in fields at the commencement of the rains in June, and sometimes much later ; it is ripe in December.

The seeds are sometimes ground into flour, or split like dry peas ; for the latter they are an excellent substitute. It is one of the plants em ployed in the Bengal Powder-works at Eshapore, in the manufacture of gunpowder charcoal. It might. probably be employed in the manufacture of pyroligneous acetic acid. The green pods are cooked in curries. The seeds are separated from the dried pods by beating, and to give a bright colour are mixed with red earth and steeped in water until they germinate. They are then removed, and dried in the sun for two days, and bruised in a mill to break up the seeds, when it is freed from the testa. The cotyledons are now called dhal, which is cooked for curries ; also sweet cakes are made from it. Dhal sells at 18 to 24 lbs. for a shilling. The dry leaves and stalks are given to cattle, and the stalks used as thatch.—Beng. Phan p. 235.