Desi Tur Dal
Description of Desi Tur
- ‘Navapur Desi Tur / Red-gram’ is golden white in color, popular with various local names such as ‘Diwal Tur’, ‘Desi Tur’, ‘Khokali’.
- Intercropped with rice, soyabean & hybrid sorghum (rarely).
- Small grain size
- Totally rain-fed crop and shorter cultivation period (90-95 days)
- Unique traditional method for preparing de-hulled split cotyledons of seeds which includes roasting the seeds in ash.
- De-hulled split cotyledons of Tur take lesser time for cooking and when cooked increases in volume too and develops a particular aroma.
- This crop is useful in multi dimensions such as food, feed, fuel and household items.
Proof of Origin of Desi Tur (Historical Records)
- ‘Navapur Desi Tur / Red-gram’ is being cultivated since long in this region.
- Local tribes are migrated from the times of ‘King Maharana Pratap’ – King of Mewad province, when ‘Akkarani’ – sister of ‘Maharana Pratap’ was sent into this region for protective measures along with a battalion of soldiers.
- These soldiers scattered and settled in different forms such as ‘Gaon’ – a small village; ‘Vasahat’- small colonies, ‘Pada’ – diminutive set of abodes (mainly of tribals).
- People, who resided in ‘Gaon’ became ‘Gavit’, in ‘Vasahat’ became ‘Vasave’ and in ‘Pada’ became ‘Padave’.
- Commercial production history of Navapur Desi Tur dates back to 1936 when Chokhawala family started its business with brand name RENTIO.
Area under Cultivation & Map
- The area surrounding Navapur is enriched with black cotton soil which enhances the growth of the crop being cultivated.
- Hilly area and rainfall helps to maintain natural coolness in the atmosphere. Naturally maintained cool climate leads to more degradation of organic carbon which results into more nitrogen synthesis into soil hence helping the crop to sopping up more amino acids.
- These amino acids are nothing but a form of proteins, which is one of the main reason for special aroma to this ‘ Navapur Desi Tur / Red-gram’ variety.
Uniqueness of Desi Tur
- Golden white color of seeds.
- White seeded variety with lesser amount of anti nutritional factors such as polyphenols, phytolectins compared to red seeded varieties.
- Small grain size as compared to the other varieties of red gram found in Maharashtra.
- Shorter cultivation period (90-95days) hence totally rain-fed and organic.
- Needs very less cooking time and when cooked increases in volume too.
- Traditional method of preparation of ‘Tur Dal’ does not use water while processing Tur into Daal as moisture/water has an adverse effect on the grain, or pulses due to oxidation.
Thus it retains natural flavor, taste and properties of the original grain of Tur.
Uses of Desi Tur
- Pigeon pea/ Red-gram plant being legume fixes atmospheric nitrogen, adding organic matter and micro nutrients to soil.
- Its long tap roots sometimes referred as ‘biological plough’.
- It can be grown successfully in a wide range of soil types and is capable of producing reasonable quantities of nutritive food even in degraded soils and with minimum external inputs.
- Contain high levels of protein and the important amino acids Methionine, Lysine, and Tryptophan.
- Flowers: traditionally used for treating bronchitis, coughs and pneumonia.
- Scorched seeds when added in coffee treat on headache and vertigo.
- Dried roots: used as an alexeritic, anthelminthic, expectorant and sedative