Pigeon Pea is a perennial legume domesticated in India 35000 years ago. Around 2,000 BC, pigeon pea was developed in East Africa which was then brought to the America. Today pigeon pea is grown widely throughout the world in tropical and subtropical regions. Pigeon peas are used as both a food crop (dried peas, flour, or green vegetable peas) and a forage/cover crop. In combination with cereals, pigeon peas make a well-balanced human food. The dried peas may be sprouted briefly, then cooked, for a flavor different from the green or dried peas. Sprouting also enhances the digestibility of dried pigeon peas via the reduction of indigestible sugars that would otherwise remain in the cooked dried peas. Pigeon peas contain high levels of protein and the important amino acids.