Pigeon Pea

Pigeon peas are a pulse with two loyal followings in Canada. Caribbean families know them as gungo peas or gandules, the peas in Jamaican rice and peas and Puerto Rican arroz con gandules. South Asian families know them split and dehulled as toor dal, the everyday dal of Indian kitchens.

In Togo, pigeon peas grow only in small home gardens, so we source our commercial volumes from Africa’s main producers, Malawi, Mozambique and Tanzania, and consolidate them in Lomé with our West African pulses. We say so clearly, because origin matters to your customers.

Two forms:

• Whole dry (gungo peas): whole, cleaned peas for soaking and slow cooking with rice, in stews and soups.
• Split dehulled (toor dal): hulled and split yellow peas that cook quickly into a smooth dal, sambar or soup.

How we supply them:

• Dried to 12 % moisture or less, cleaned and sorted.
• Packed in new sacks of 25 kg or 50 kg, or by the pallet of 1 tonne (20 × 50 kg).
• Shelf-stable, shipped by sea freight in dry containers. Each lot ships with its certificate of origin and phytosanitary certificate.

They can share a container with your other pulses.

Second photo: David E Mead, Wikimedia Commons, public domain (CC0).