6 desi Indian pulses (dal) with GI tag and how they are consumed

India is land of grains and legumes. Here, every region has its own range of legumes and grains that are grown as per season and suits the particular climatic conditions. Some of the legumes are so unique and rare that over a period of time, they became the identity of the region and were gradually awarded with GI Tag. For the unversed, geographical indications, also known as GI tags, are signs that celebrate the specific geographical origin and possess qualities and characteristics that are essentially attributable to that place of origin. Scroll down to learn about 6 legumes which were given a GI tag in the past and how these legumes are traditionally consumed.

This dal of Uttarakhand is known for its unique earthy flavor, high nutritional content, and longer shelf life. It is rich in protein, fiber, and iron, and is a staple in Pahadi cuisine often used in traditional recipes like Chaunsa. It was awarded the GI tag in November 2023.

It is a nutrient-rich red gram (pigeon pea) from the the Attappady tribal region of Kerala’s Palakkad district and is known for its large, cream-colored seeds. It is rich in calcium, fiber, protein, and magnesium. It was awarded the prestigious GI tag in July 2022.

It is a Maharashtrian dal and is a white-seeded pigeon pea variety from Navapur taluka in Maharashtra’s Nandurbar district. It is known for its small size. It was awarded GI tag in March 2016, and is often referred as a Diwal tur, as it enters the market around Diwali. It is rich in protein and antioxidants, making it a highly nutritious legume.

This dal is rich in iron and protein and was awarded GI tag in 2023, for its unique Himalayan terroir, distinct flavor, and traditional medicinal uses. It is a superfood, and is also called poor man's meat. It is traditionally used in Kumaoni cuisine for dishes like Gahat ki Dal, Gahat ke Parathe, and Gahat Dal Soup.

This dal is cultivated in the Kalaburagi district and was awarded the GI tag in 2019 due to its unique soil-dependent characteristics and it offers a nutty, earthy and slightly sweet flavour. It is also called patka dal and has high content of calcium and potassium.

In 2022, this red gram of Telangana received the GI tag. For the unversed, Tandur red gram is a local variety of pigeon pea which is mainly grown in the rainfed tract of the Tandur and nearby region of Telangana. It is a protein powerhouse and offers 22-24% protein content and is said to offer 3 times more protein than other varieties. (Image: Krishigram website)