a legume, similar to a bean, that is widely cultivated in tropical and subtropical regions. It's known for its drought tolerance and ability to thrive in poor soils. The seeds, also called pigeon peas, are a good source of protein and can be eaten fresh, dried, or processed into various forms. 
Here's a more detailed look:
Uses:
Food: Fresh peas can be eaten raw, steamed, or used in stews and curries. Dried peas are cooked in various dishes or split and used as dhal (a lentil-like dish). 
Livestock feed: Pigeon pea plants, including the leaves and stems, are used as fodder for animals. 
Soil improvement: Pigeon peas can fix nitrogen in the soil, improving soil fertility. 
Nutritional Value: Pigeon peas are a good source of protein, fiber, and various vitamins and minerals. 
Adaptability: They can withstand drought and thrive in poor soils, making them a valuable crop in marginal agricultural areas. 
Global Production: India is a major producer, followed by Myanmar, Malawi, and Kenya. 
Botanical Name: Cajanus cajan. 
Origin: Likely domesticated in the Indian subcontinent. 
Appearance: Pigeon peas grow as a shrub or small tree, with trifoliate leaves and pods containing the peas.