Cajanus trinervius

Cajanus cajan (L.) Millsp. has been used in traditional medicine primarily as an aqueous decoction or tisane, with leaves being the dominant plant part. Across Southeast Asia, leaves are boiled to make a bitter drink believed to promote lactation in postpartum women and to support digestion. In parts of Sri Lanka, the same preparation is taken as a febrifuge, while in coastal India and coastal regions of Kenya and Tanzania, decoctions are used to treat dysentery and related digestive complaints (Mohan et al., 2014; Jayaweera, 1981–1982; Oduor et al., 2018). In coastal Ecuador, healers prepare a leaf infusion for “fiebre” and to “bajar el seguro” (reduce stubborn fevers), applying poultices of crushed leaves to head or joints (Bennett et al., 2021). These fluid preparations are commonly taken daily, while compresses are applied externally as needed.

To illustrate how practitioners often prepare the decoction: place 15–20 g of fresh leaves (or 3–5 g dried) in 500 mL water, bring to a boil, then simmer for 15–20 minutes; strain and cool before drinking one cup, 1–2 times daily for acute digestive or febrile complaints. Practitioners emphasize short-term use—generally a 5–7 day course—since long-term diuretic effects can be draining and may aggravate gastric sensitivity. Because pigeonpea is a member of Fabaceae, people with known legume (peanut) allergies should avoid internal preparations or take only under medical supervision; pregnant women generally limit this use to very small amounts and short durations (Alabi et al., 2020; Bennett et al., 2021).

Phytochemistry supports these uses: the leaves and young stems contain alkaloids (such as cajanin) and several flavonoids (apigenin, luteolin) along with moderate tannins, saponins, and phenolics that are plausibly antispasmodic, anti-inflammatory, and astringent (Oduor et al., 2018; Anantharaman & Shivakumar, 2021). Modern analytical work has also identified stilbenes and phenolic acids associated with antioxidant and antimicrobial activity, which may underlie the febrifuge and antidysenteric actions (Mohan et al., 2014). These compounds are well reported for C. cajan and provide a plausible mechanistic link to traditional decoction practice.

Today, research continues on the anti-inflammatory, antimicrobial, and gastroprotective activities of C. cajan extracts, particularly the phenolic-rich leaf preparations, and the plant is still used in household teas and poultices in rural Southeast Asia and East Africa (Alabi et al., 2020; Oduor et al., 2018).

**Common products:**
* Mature dry seeds (dried peas) are used as a culinary legume. These are hulled and may be split to produce "dal" (split peas).
* The seed is processed into flour.

**Food and beverages (non-medicinal):**
* Dried mature seeds are a significant food source, cooked and eaten whole or split (dal).
* Split dried seeds (dal) are cooked into curries, soups, stews, and dals, commonly consumed across South Asia, Southeast Asia, and parts of Africa and the Caribbean. Forms include yellow, red, or green dal depending on the variety and processing.
* Green immature seeds are consumed as a vegetable, similar to green peas, often cooked in curries or stir-fries.
* Mature seed flour is used as an ingredient in various food preparations, including traditional breads, batters, and as a gluten-free flour substitute in some regions. This is enabled by its starch (high amylose content in some varieties) and protein composition.

**Fragrance and cosmetics:**
* None documented beyond the food uses above.

**Sustainability and sourcing:**
* As a nitrogen-fixing legume used in intercropping systems (e.g., with cereals), it contributes to sustainable soil fertility management, reducing the need for synthetic nitrogen fertilizers.
* Its drought tolerance makes it a reliable protein source in rainfed agricultural systems.
* Sourcing primarily occurs through established agricultural supply chains for pulses and vegetables in its cultivation regions.

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No reference genome is available on NCBI yet. We are constantly monitoring for new data.

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