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The '''Cajanus cajan''' is a perennial legume from the Fabaceae family. Since its domestication in India at least 3,500 years ago, its seeds have become a common food in Asia, Africa, and Latin America.
==Uses==
{{Uses|Jaundice}}, {{Uses|Stomachache}}, {{Uses|Diabetes}}, {{Uses|Purifying blood}}, {{Uses|Piles}}, {{Uses|Tongue sores}}, {{Uses|Gum inflammation}}, {{Uses|Spongy gums}}, {{Uses|Bedsores}}, {{Uses|Wounds}}, {{Uses|Malaria}}<ref name="Karnataka Medicinal Plants"/>.
==Parts Used==
{{Parts Used|SeedsSeed}}, {{Parts Used|LeavesLeaf}}<ref name="Karnataka Medicinal Plants"/>.
==Chemical Composition==
===Flower===
{{Flower|Unisexual|14cm long|Yellow, papilionaceous|Typical of species belonging to the Leguminosae subfamily Papilionoideae.Flowering from August to November}}.
===Fruit===
{{Fruit|Straight or sickle|2-13 cm long x 0.5-1.5 cm|The seeds are 4-9 mm x 3-8 mm and can be white, brown, purplish, black or mottled.|Many seeds|Fruiting from August to December}}
===Other features===
<ref name="How to plant/cultivate">[https://www.hort.purdue.edu/newcrop/duke_energy/Cajanus_cajun.html Purdue university]</ref>
<ref name="Karnataka Medicinal Plants">”Karnataka Medicinal Plants Volume-3” by Dr.M. R. Gurudeva, Page No.555, Published by Divyachandra Prakashana, #6/7, Kaalika Soudha, Balepete cross, Bengaluru</ref>
</references>
