About
The pigeon pea or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.
Flavor compounds
9 compounds identified — FoodAtlas / FooDB verified
tanninprotein polypeptide chainproteincarbohydratebiochanin a(1-)biochanin astarchzinc(0)tetraphosphorus
Highlighted compounds are flavor-active · click to view molecular profile
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
Wikidata
License
CC0
Source page
Imported
4/18/2026, 4:30:56 AM
Verification
Multi-layer verified