Organic Tur Dal
- Batch Number : DAG2022041
- Category : TUR & TUR DAL
The packet with the Batch Number: DAG2022041 was cultivated by a group of 24 Mantra Organic farmers from Vidharba, Maharashtra, one of the best places to grow Red Gram in India. To name a few, these farmers are Saurav Yadhav Raut, Vilas C Ingole, Umesh Ramdas Dhole, Rajesh Khanduji Shinde, Govardhan Vishvajit Thakre who have organically nurtured it with the utmost care.
Learn how 24 Mantra Organic farmers create the highest grade of Organic Tur Dal in India and the interesting facts about the product.
Hi, Hello
Here are handpicked information about Organic Tur Dal.
Product Journy
One of the oldest pulse crops in India
Tur dal, also known as arhar dal or pigeon dal, is one of the oldest pulse crops in the country and an essential part of Indian cuisine. Tur dal is light golden yellow in colour and has a slightly sweet taste and nutty flavour. A common ingredient in most dal preparations, the tur dal crop is said to be first domesticated in the Indian subcontinent. These popular lentils are commonly consumed in their split form. India is also the largest producer of tur dal in the world. This superfood is also called the ‘queen of grains’ and has a huge fan base across the length and breadth of India.
Sustaining its glory in the Indian Kitchen for the last 3500 years
Tur dal is believed to have originated and first domesticated in the Indian subcontinent at least 3500 years ago. Archaeologists have found tur dal dating to 14th century BC at the Neolithic sites in Kalaburagi, Karnataka, Tuljapur Garhi in Maharashtra and Gopalpur in Orissa. These dals travelled to Africa from India and later to Europe and America by the 17th century. During colonial rule, the Europeans considered tur dal to be an inferior food that was not fit for human consumption. The colonists also named Indian pulses after animals in an attempt to brand it fit only for animals. Hence, tur dal was called pigeon dal by the Europeans. In some western countries, tur dal is also known as Congo dal due to its African trade route during the Slave Trade. Despite being one of the oldest crops in India, tur dal continues to hold the same glory in the Indian kitchen!
Driving the economy in Vidarbha
Tur dal is a tropical crop that is cultivated in the semi-arid areas of India. It can also be grown as an intercrop along with other plants. Tur dal grows best in 26 to 30 degrees celsius during the rainy season and in 17 to 22 degrees celsius post rainy season. Well-drained black cotton soil is ideal for its growth. More than 80 per cent of Tur dal production in India comes from the states Maharashtra, Madhya Pradesh, Karnataka, Uttar Pradesh, Gujarat and Jharkhand. Our 24 Mantra’s Tur Dal is cultivated in the Vidarbha region of Maharashtra. Located in the north-eastern region of the Indian state of Maharashtra, Vidharbha is culturally, politically and financially distinct from the rest of Maharashtra. Agriculture is the driving force of the economy in Vidarbha and the agro climatic conditions of the region is ideal for tur dal cultivation. After harvesting, these dals are hygienically dried and sorted before packaging. Our tur dal is cultivated organically without the use of chemical pesticides and other GMOs. While dal is tasty in itself, organically grown dal perfectly captures the earthy flavour of the dal.
One pulse, so many uses
For the people in Vidarbha, who are highly vulnerable to malnutrition, Tur dal is not only a staple pulse but also a source of much needed nutrition. Tur dal is a common ingredient in the local diet and it is soaked well before cooking. There are numerous local varieties of dal recipes that can be tried out with Tur dal in Vidarbha. It is also an important ingredient in Sambar and many other curries. Hyderabadi Khatte Dal and home cooked Dal chawal are some of our favourite Tur Dal recipes; what are yours?
