pigeon peas (रहर)
About pigeon peas (रहर)
Pigeon peas, locally known as 'Rahar' or 'Tori' in Nepal, are a staple legume in many Nepalese households, especially in the Terai region. They are not as widely consumed in the hilly and mountainous regions as other legumes, such as lentils, but their presence is still significant. Pigeon peas are valued for their nutritional benefits, affordability, and versatility in cooking. They are often used in dal (lentil soup), curries, or mixed with vegetables. The plant itself is also beneficial as it can improve soil fertility through nitrogen fixation and as animal fodder. They are a part of traditional Nepali cuisine, contributing to the diverse food culture of the country.
Nutritional info
These are the major micro nutrients found in pigeon peas
Seasonality
Pigeon peas in Nepal are generally planted during the monsoon season (June-July) and harvested in late autumn to early winter (October-December). The specific harvest time can vary depending on the region and weather conditions. They are a seasonal crop, and fresh pigeon peas are typically available during and shortly after the harvest period. Dried pigeon peas, on the other hand, can be stored and consumed throughout the year.
History
The precise history of pigeon peas in Nepal is not extensively documented, but it is believed that they were introduced to the region through trade and migration routes. The crop likely reached Nepal from India where its cultivation dates back thousands of years. Over time, farmers in Nepal incorporated pigeon peas into their agricultural practices. Their adaptability to the local climate and soil conditions facilitated their integration into Nepali diets. While not as ancient as some of Nepal's other indigenous crops, pigeon peas have established themselves as a notable part of the agricultural landscape, particularly in the lowland regions of the country.