Tur, also called arhar or toor, is pigeon pea (Cajanus cajan). It is one of India's most important pulses, eaten daily as dal. Most tur that leaves India goes as tur dal, which is dehusked and split, mainly to South Asian food distributors abroad. Whole tur is traded too, but in smaller volumes.
India is the world's largest producer and consumer of tur, and it also imports large amounts. Exports are therefore a modest, specialised trade.
The crop
Tur is a long-duration monsoon crop, sown around June to July and harvested roughly December to March. Maharashtra, Karnataka, Madhya Pradesh, Telangana and Gujarat are among the main growing states. Because the crop stands in the field for months, rain at flowering or late-season pests can hurt yield sharply. How weather and monsoon affect crop prices explains the wider effect.
Whole or split
- Whole tur: the seed with its seed coat, sold to millers and some specialist food buyers.
- Tur dal, unpolished: dehusked and split, with no oil or polish added. Many diaspora and health-focused buyers ask for this.
- Tur dal, oily: dehusked and split, then coated with a thin layer of edible oil to protect against insects and give shine. This is a traditional style in some Indian markets.
- Tur dal, polished: given a smooth, shiny surface by polishing. Ask exactly what was used.
Quality points for tur dal
- Uniform size and colour, with a limit on broken pieces and powder.
- Degree of dehusking: a limit on pieces with seed coat left on.
- Foreign matter, other pulses and stones: removed by cleaning and colour sorting.
- Moisture: low enough for safe storage and transit.
- Insect damage and live insects: dal is vulnerable in warm storage.
- Added colour or substances: test for synthetic colours and confirm what oil or polish is used.
- Pesticide residues, against your own market's limits. See what pesticide residue limits apply to Indian pulses.
Policy and supply
Because tur is a staple, the government watches its price closely. It has used stock limits, import policy and, at times, export restrictions on pulses. Check the current DGFT position for tur and tur dal before you contract, and include a clause on what happens if rules change.
Domestic prices can rise quickly after a weak crop. Booking soon after harvest arrivals, roughly January to March, often gives you the widest choice.
Tur dal is a processed product, so the mill matters as much as the crop. Visit the mill or have it audited, and check how it cleans, grades, dehusks and stores dal before you rely on it for regular supply.
How we help
We find dal mills that dehusk, split and sort tur to your style, oily, polished or unpolished. We visit the mill, test samples at NABL-accredited labs for residues and colours, and inspect the lot before loading. Ask for a free sourcing review.