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Gulbarga Tur Dal is a variety of pigeon pea cultivated in the Indian state of Karnataka. It is a common and widely cultivated crop in talukas of Aland, Chincholi, Kalaburagi (Gulbarga), Afzalpur, Chittapur, Sedam and Jewargi located in Kalaburagi district along with the Shorapur, Shahpur and Yadgir talukas of Yadgir district. Both districts fall under Kalaburagi division. Kalaburagi district (formerly Gulbarga) accounts for 60% of Karnataka's total tur dal production, with Karnataka being the largest tur dal producer in the country. Kalaburagi district cultivates red gram in 3.7 lakh hectares of land, which accounts for nearly 41% of the total 9 lakh hectares of red gram cultivation in Karnataka.

Under its Geographical Indication tag, it is referred to as "'Gulbarga Tur Dal".

Name

Gulbarga Tur Dal is a prized agricultural produce in Kalaburagi and Yadgir districts falling under Kalaburagi division formerly known as Gulbarga and so named after it. Locally it is known as 'Gulyal', 'Chaple' or 'Bennur local'.

Description

The local Tur Dal from Kalaburagi is unique compared to other varieties cultivated in Karnataka. It has a distinct taste, aroma, lesser cooking period, and higher shelf life quality. This is due to the richness of calcium and potassium in the soils of the region, along with high milling qualities.

The district's climatic conditions are relatively warm and dry, with less annual rainfall. Despite this, the region's highly fertile black cotton soils are suitable for redgram cultivation. Gulbarga district is known as the 'Tur Bowl of Karnataka' due to its prominent tur dal production. The quality Tur Dal from this region is distributed and marketed to other regions and states of India.

Kalaburagi has around 250 dal mills, with capacities to process 10 to 15 tonnes of Tur per day. The physical characteristics of Gulbarga Tur Dal include an orange-yellow color, pleasant aroma during and after cooking, and a fine texture when cooked. The split dal is attractive, with clear edges that are not broken.

Geographical indication

It was awarded the Geographical Indication (GI) status tag from the Geographical Indications Registry, under the Union Government of India, on 14 August 2019 and is valid until 25 September 2027.

University of Agricultural Sciences (UAS) & Karnataka Togari Abhivrudhi Mandali Limited from Kalaburagi, proposed the GI registration of 'Gulbarga Tur Dal. After filing the application in September 2017, the Tur Dal was granted the GI tag in 2019 by the Geographical Indication Registry in Chennai, making the name "Gulbarga Tur Dal" exclusive to the Tur Dal cultivated in the region. It thus became the second Pigeon pea variety from India after Navapur Tur Dal of Maharashtra and the 49th type of goods from Karnataka to earn the GI tag.

The GI tag protects the Tur Dal from illegal selling and marketing, and gives it legal protection and a unique identity.

See also

• Navapur Tur Dal
• Borsuri Tur Dal

References

1. Kulkarni, Vishwanath (15 August 2024). "GI-tagged Kalaburgi tur producers seek separate MSP for the pulses variety". BusinessLine. Retrieved 12 January 2025.
2. Muzammil, Mohammad; Khan, Abid Ali; Hasan, Faisal (13 December 2021). Ergonomics for Improved Productivity: Proceedings of HWWE 2017 Volume 2. Springer Nature. ISBN 978-981-16-2229-8. Retrieved 12 January 2025.
3. "Tur prices may rise as dry spell hits production". Deccan Herald. Retrieved 12 January 2025.
4. ^ Reporter, Staff (10 January 2018). "GI tag for 'Gulbarga Tur Dal' in a month". The Hindu. Retrieved 12 January 2025.
5. "Tur dal industry in soup: Over 300 mills shut down in Kalaburagi". The Times of India. 18 July 2018. Retrieved 12 January 2025.
6. Lalitha, S. (29 August 2021). "Postal department to release special covers on 42 GI tags of Karnataka". The New Indian Express. Retrieved 12 January 2025.
7. "Details | Geographical Indications | Intellectual Property India". Intellectual Property India. Retrieved 12 January 2025.
8. Bhattacharya, Niharika Sahoo (13 September 2022). Geographical Indication Protection in India: The Evolving Paradigm. Springer Nature. ISBN 978-981-19-4296-9. Retrieved 12 January 2025.
9. ^ "Gulbarga Tur Dal" (PDF). Intellectual Property India. Intellectual Property India. Retrieved 12 January 2025.
10. Reddy, K. N. (27 August 2019). "Finally, Kalaburagi’s red gram gets GI tag, farmers to benefit". www.deccanchronicle.com. Retrieved 12 January 2025.
11. "Farmers start sowing Kharif crops in Kalaburagi". Hindustan Times. 24 June 2020. Retrieved 12 January 2025.
12. "Heavy rains wash away Kalaburagi farmers' hopes of good tur yield". Deccan Herald. Retrieved 12 January 2025.
13. "Heavy losses". Frontline - The Hindu. THG PUBLISHING PVT LTD. 3 April 1998. Retrieved 12 January 2025.
14. "'Bhima Pulse' set for brand boost with own processing units in Kalaburagi". Deccan Herald. Retrieved 12 January 2025.
15. Buradikatti, Kumar (15 July 2017). "To avoid GST, dal and rice traders give up registered trademarks". The Hindu. Retrieved 12 January 2025.
16. "Gulbarga Tur Dal". Intellectual Property India. Retrieved 13 January 2025.
17. Service, Express News (31 January 2024). "Karnataka: Speed Post to deliver GI-tagged tur dal". The New Indian Express. Retrieved 12 January 2025.
18. Para, Praveen B. (24 August 2019). "Gulbarga tur dal gets GI tag". The Hindu. Retrieved 12 January 2025.
19. "With GI recognition for 'Gulbarga tur', new brand name can't tag along". Deccan Herald. Retrieved 12 January 2025.

• Indian cuisine
• Karnataka cuisine
• Economy of Karnataka
• GI Tagged Pigeon pea varieties of India
• Agriculture in Karnataka
• Kalaburagi district
• Geographical indications in Karnataka