(Cajanus cajan, Cajanus indicus)
Other Names: Toor dhal, Tuvar, Pigeon peas, Cajan pea, Catjang, Gandule, Gungo bean, Congo bean
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.
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.
Tuar is nutritionally important as it contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.
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.
Tuar will grow in any type of soil and requires relativily little water.
By seed. Germination takes 2 to 3 weeks and it is ready to harvest in 100 to 150 days.