Tuar
(Cajanus cajan, Cajanus indicus)
Other Names: Toor dhal, Tuvar, Pigeon peas, Cajan pea, Catjang, Gandule, Gungo bean, Congo bean
Description:
Tuar is a tropical shrub with trifoliolate leaves, yellow or orange flowers, hairy pods and small green edible seeds. It can grow to 2m in height and spread.
Uses:
Green tuar dhal is used as a vegetable in dishes. However, the pods are generally left to ripen and dry on the plant, the colour changes from green to light brown/yellow and the dried tuar is used to make tuar dhal curry. Tuar is also made into gram flour used in Indian cooking. Tuar is often substituted for regular lentils - both having similar appearance and uses. Tuar, also called gungo beans, are very popular in the carribean.
Health:
Tuar is nutritionally important as it contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.
Climate:
They are drought resistant and can be grown in semi-arid regions. It requires hot climates and will tolerate high daily temperatures of 40°C.
Soil:
Tuar will grow in any type of soil and requires relativily little water.
Propagation:
By seed. Germination takes 2 to 3 weeks and it is ready to harvest in 100 to 150 days. |
