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The pigeon pea is a perennial shrub, though treated generally as an annual when in cultivation. It is now naturalized in the West Indies, in tropical America and in Africa.It constitutes about 5% of world legume production (3.5 million hectares). Pigeon peas have a growing season of 6¿9 months and are either harvested dry and used mainly in dahl soup, or harvested earlier and eaten as a green vegetable. They are highly nutritious containing up to 28% protein, and 10 times more fat, 5 times more vitamin A, and 3 times more vitamin C than ordinary peas. Cultivating pigeon pea also replenishes the soil with nitrates.