Gulbarga Tur Dal: The Award-Winning Pulse with a GI Tag

Dal, an essential part of Indian rasoi, comes in many regional variations. From the rich Dal Makhani of North India to the tangy Sambar of the South, each type reflects local ingredients, cultural influences, and history. Whether it’s the hearty Tadka Dal of the North or the flavorful Rasam of the South, each has its own unique swad (flavour) and significance in daily meals. Once popular dal is the tur dal, which has won not just hearts but also awards. Gulbarga Tur Dal, often referred to as Kalaburagi red gram, has earned its place in the culinary world due to its exceptional quality. 

A Long Journey to the GI Tag

This prized dal received the Geographical Indication (GI) tag from the Indian government in 2019, recognising its superior attributes. Known for its high milling quality, rich aroma, and long shelf life, Gulbarga Tur Dal is cultivated in the Gulbarga district of Karnataka, which is fondly referred to as the ‘land of tur dal’.

The process of securing the GI tag for Gulbarga Tur Dal was long and cumbersome. It spanned over two years of diligent efforts from local farmers, agricultural experts, and the Karnataka State Government. In 2019, after much deliberation, the GI tag was finally awarded, making it one of the few pulses in India to hold this prestigious recognition.

Why Gulbarga is the 'Red Gram Bowl' of Karnataka

Gulbarga (now known as Kalaburagi) is often called the ‘red gram bowl’ of Karnataka due to its dominant role in tur dal production. This region contributes to roughly 10% of India’s total tur dal production, with Gulbarga itself cultivating 3.7 lakh hectares of land dedicated to growing red gram. The area’s climate and soil make it the ideal location for growing high-quality pulses. The dry weather conditions and rich black soil, combined with the nourishing water from the Krishna and Bhima rivers, create the perfect conditions for growing pulses like tur dal, groundnuts, and rice.

Distinctive Qualities of Gulbarga Tur Dal

One of the standout features of Gulbarga Tur Dal is its unique taste and aroma. The high concentration of calcium and potassium in the region’s soil imparts distinct characteristics to the dal. Locals refer to the dal by several names, such as Gulyal, Chaple, and Bennur local, highlighting the different varieties of red gram grown in the area.

In particular, the dal’s spherical nature contributes to its excellent milling quality. This gives rise to what is known as patka dal, a high-quality variety that is highly sought after. It is also worth noting that the region is home to more than 300 dal mills, which process around 10-15 tonnes of tur dal per day. These mills dehusk and split the grains to produce dal in three primary forms: split oiled, split dry, and whole.

Nutritional Powerhouse

Tur dal is a staple food in Indian households due to its high nutritional value. It is rich in carbohydrates and proteins, making it a filling and energy-boosting meal component. What sets Gulbarga Tur Dal apart is its efficiency in cooking. The traditional methods used in Gulbarga dal production help it cook faster with lesser LPG and water usage. For instance, 1 kg of high-quality Gulbarga tur dal can feed 16–17 people, whereas Burmese tur dal would only feed 10 people. The cooking time for Gulbarga dal is also notably faster — it takes 20 minutes, compared to 35 minutes for the imported Burmese variety.

Health Benefits and Medicinal Properties

Gulbarga Tur Dal is not just known for its taste but also for its health benefits. Local communities believe the dal possesses medicinal properties that can cure ailments, including cancer. The presence of limestone in areas like Sedam, Chittapur, and Chincholi enhances the dal’s nutritional profile, making it both a healing food and a culinary treasure.

A Vision for the Future

With the GI tag now in place, the future looks bright for Gulbarga Tur Dal. Locals are keen to promote this dal as a brand in its own right. As demand for high-quality, locally-produced pulses grows, Gulbarga Tur Dal is poised to become a premium product in both domestic and international markets. This recognition has also paved the way for more investments in processing and branding, bringing greater recognition to the region’s agricultural prowess.

Gulbarga Tur Dal has carved out a unique niche in India’s agricultural and culinary history. With its exceptional quality, unique flavour, and high milling qualities, it continues to stand apart from other varieties of tur dal in the market. The GI tag has added a layer of prestige to its already well-established reputation, and the future looks promising as the brand grows. Whether in everyday dishes or gourmet recipes, Gulbarga Tur Dal will continue to be an integral part of Indian kitchens for generations to come.