Thirty three pigeonpea genotypes were subjected to analysis of genetic pdrdllleter and correlation coefficients among nine physical dnd cooking quality traits. Seed hardness, swelling cilpacily and hydration capacity showed moderate heritability. Sufficient variation in hydration index and swelling index characteristics were noted in most of interrelated physical characteristics in present sets of lines. Swelling index accounted significant positive relationship with cooking efficiency. Hundred seed weight showed positive significant association with swelling capacity at genotypic and phenotypic levels. It is suggested that genotypes with shorter cooking time be selected in the breeding programme.
