The kadyôs are ready for picking, Pigeon peas (Cajanus cajan) rich in protein and amino acids. It has yet to be a more frequent staple in the country, quite unusual as it is very filling, tasty and delicious. It's traditionally more popular in the Visayas, closely identified with Ilónggo cooking. Kadyos is the "K' in the acronym "KBL," a dish that has achieved some popularity in Manila in the last couple of years ("B" is báboy [pork] and "L" is langkâ [jackfruit]). Our version below though, has no langka since ours are still too young to pick.
What I learned just now as I researched is it's the same peas that Indians use and make dal with, among their staples alongside lentils and beans. With their largely vegetarian diet, Pigeon peas are a valuable source of carbohydrates and protein.