Time to encourage, support Vikarabad Tur Dal to make it Global

cl rajam I hyderabad

The ‘Tur dal’ cultivated and produced in Tandur of Vikarabad district of Telangana has worldwide recognition. It is as famous as the flooring stone made in the same Tandur. At the same time, there is a necessity for the government to offer incentives to it and also to give special attention to the farmers cultivating and industries processing it. There is a demand globally for this product because of its fine taste, texture, nutritional value and quality.

However, the farmers are not getting the actual benefits due to the middlemen. The Tandur Tur dal has even got Geographical Indications (GI) tag. There is a need for industries processing it to be given incentives like current and export subsidies.

This would lead to an increase in the production. A total of 63,500 families are dependent on Tandur Tur dal industry, which includes farmers, tenant farmers, farm workers and businessmen.  Tur dal is extensively cultivated in Tandur, Yalal, Peddamul, and Basheerabad mandals of Vikarabad District. On an average 4-5-lakh quintals are cultivated every year whose value is estimated to be at Rs 500 crores. 

Tandur Tur dal is the 16th product from Telangana to obtain a GI tag. The humidity in the climate, geographical and climatic conditions and also the hard working nature of farmers contribute to the high yield of this crop. It can be cultivated in any season.

The farmers cultivating Tandur Tur dal have overcome the constraint due to lack of rainfall in Tandur and cultivate a commercial crop like Tur dal. As per some research studies, cultivation of Tur dal has a history of 3,500 years in our country. It was initially cultivated in tropical regions. It was cultivated in Deccan plateau more than 3000 years ago as per some historical studies.

From India, it expanded to East and West Africa where Europeans first recognized it. It was termed as “Congo Pea” by Europeans. As per some historians, it is also said that this crop expanded to North America continent in the 17th century.

“Tandur Tur dal” has the uniqueness of maintaining good quality in terms of being tasty as well as having nutritional value. Due to this, it has a high demand in the market.  Tur dal is not just as a conventional crop but also a food item having wholesome and balanced nutritional value.

It is endorsed even by dieticians and nutritional experts.  Tandur and the regions around it have black soil with the presence of minerals and elements like magnesium, aluminum, potassium phylliosilicate and nitrogen. These substances provide a conducive environment, which make the Tur dal cultivated here special.

Vikarabad's Tur Dal is a testament to the region's rich agricultural heritage and the dedication of its farmers. This exceptional split red gram has not only become an integral part of Telangana's cuisine but has also gained recognition across India for its distinct flavor and quality. As we celebrate the flavors of India, Vikarabad’s Tur Dal stands as a shining example of the country's diverse and vibrant culinary landscape.

The flavorful legacy of Vikarabad’s Tur Dal

In the heart of Telangana, India, lies the quaint town of Vikarabad, renowned for its exceptional agricultural produce. Among its many claims to fame, Vikarabad’s Tur Dal (Split Red Gram) stands out as a culinary treasure, cherished by locals and coveted by food connoisseurs nationwide.

A Brief History

Vikarabad’s tryst with Tur Dal dates back to the early 20th century, when farmers in the region began cultivating the split red gram. The town's fertile soil, coupled with its favorable climate, created an ideal environment for the crop to thrive. Over time, Vikarabad’s Tur Dal earned a reputation for its distinctive flavor, texture, and aroma, setting it apart from other varieties found across India.

Culinary Significance

Vikarabad’s Tur Dal is an integral component of Telangana's cuisine, particularly in traditional dishes like:

1. Dalcha: A flavorful stew made with Tur Dal, meat or vegetables, and spices.

2. Pappu: A comforting lentil-based dish, often served with rice or roti.

3. Khichdi: A wholesome, easy-to-digest meal prepared with Tur Dal, rice, and spices.

What sets Vikarabad’s Tur Dal apart?

Several factors contribute to the uniqueness of Vikarabad’s Tur Dal:

1. Soil Quality: The region's soil is rich in nutrients, which imparts a distinct flavor profile to the Tur Dal.

2. Traditional Farming Practices: Local farmers employ time-tested methods, such as crop rotation and organic farming, to ensure the highest quality produce.

3. Climate: Vikarabad’s climate, characterized by moderate temperatures and adequate rainfall, allows for optimal growth and maturation of the Tur Dal crop.

4. Post-Harvest Processing: The split red gram is carefully processed to preserve its natural flavor and texture, resulting in a superior quality product.

What Government should do?

* There is a need for both the state and Union governments should take immediate measures to make Tandur Tur Dal internationally much sought after Dal

* The government should constitute a Dal Board on the lines of Tobacco and Spices Board to give encouragement to Dal farmers especially the Tandur Tur Dal growers

* Major and Internationally reputed FMCC Conglomerates such, as Tata Group should be roped into market, advertise and promote Tandur Tur Dal globally

* The state government should give major concessions in power tariff to the Mills producing Tur Dal and incentives should be given to the Tur Dal manufacturers, farmers and others depended on the Tur Dal business

* Chief Minister Revanth Reddy should declare areas where Tur Dal is cultivated in Vikarabad district and declare the region as Tur Dal Capital or Hub

* Major concessions should be accorded in power tariff, taxes and other tax measures for the Tur Dal. Concessions slab should be increased from 100 HP to 150 HP