Tur Dal (Pigeon Pea) Cultivation in Latur

Latur district is Maharashtra's primary tur (pigeon pea, Cajanus cajan) cultivation zone, contributing significantly to India's national production of this vital protein pulse. Tur is grown as a kharif-to-rabi crop (sown in June, harvested in December-January) on black cotton soil that suits its deep root system. The ICPL-87, BDN-2, and BNRJ-791 varieties are grown in Latur. Maharashtra's tur production affects national dal prices dramatically: good Latur harvests lower prices across India, while poor rains create shortages. Traditional tur cultivation involved intercropping with jowar (sorghum) in 1:4 or 2:3 ratios, a mixed cropping system that improved soil nitrogen and reduced pest risk. Modern monoculture tur cultivation has replaced intercropping in most areas. Women in Latur villages traditionally process tur through home mills (chakki) producing fresh whole and split dal for household use, maintaining quality control over the staple.