Dal is a staple in Indian kitchens. But if you cook regularly, you will know that the variety of dal used can change the taste and texture of the dish completely. Among them, toor dal is one of the most commonly used, finding its way into sambar, dal tadka, rasam and many other regional dishes. But in northern Karnataka, one particular variety has become closely linked with the place where it is grown and processed. So, which Indian city is known as the Land of Toor Dal?
Kalaburagi Is Widely Known As The ‘Land Of Toor Dal’
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The answer is Kalaburagi, formerly known as Gulbarga, in Karnataka. The city and its surrounding region are closely associated with Gulbarga Tur Dal, a variety of pigeon pea that has a registered Geographical Indication (GI) tag. The official GI registry lists Gulbarga Tur Dal as a registered agricultural product, with the registration granted in 2019.
Kalaburagi is also described by the Karnataka government as the “Tur Bowl of Karnataka,” reflecting the importance of toor dal cultivation to the region’s agriculture.
How Is Kalaburagi’s Tur Dal Different From Others?
Gulbarga Tur Dal is valued for its distinct taste, aroma, texture and cooking properties. The National Portal of India describes the dal as having a nutty flavour and creamy texture. It is also recognised for its quality as a regional agricultural product.
The characteristics are linked to the region’s agro-climatic conditions and soil. International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) notes that the soil in the Gulbarga region is rich in calcium and potassium, which adds to the dal’s taste, aroma and cooking qualities.
Also Read: Which Dal Has The Highest Protein?
How Is Gulbarga Tur Dal Used In Indian Cooking?
Photo: Pexels
Like other varieties of toor dal, Gulbarga Tur Dal is a versatile ingredient. It can be used in everyday preparations such as:
- Add a little
- Sambar
- Dal fry
- Khichdi
- Regional lentil preparations
Its creamy texture after cooking makes it suitable for dishes where the dal is meant to form the base of a gravy or accompaniment. The National Portal of India also specifically lists dishes such as sambar and dal tadka among preparations made with Gulbarga tur dal.
Also Read: Give Your Regular Dal A Garlicky Twist With This Rajasthani Recipe
Gulbarga Tur Dal Has A GI Tag
The GI registration gives Gulbarga Tur Dal a recognised identity tied to its geographical origin. The product was registered under the name Gulbarga Tur Dal in 2019, with the University of Agricultural Sciences and Karnataka Togari Abhivrudhi Mandali Limited among the registered proprietors. The recognition also helps distinguish the regional product from other toor dal sold in the market.
So, if you are looking to know where one of India’s best-known regional varieties of toor dal comes from, Kalaburagi in Karnataka is the place to look.
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