The Tandoor Red Gram has got Registered GI tag in Telangana. With this, the number of GI registrations increased to 16 in the state. 

• As per the researchers, the fertile deep black soil with clay minerals specifically in Tandur Region along with huge limestone deposits can be attributed to the specific quality traits of Tandur Redgram
• . It contains about 24 percent protein, which is almost three times that of cereals, and is popularly known for its very good taste, and better cooking quality.
• The GI tag will help in increasing demand for the processed red gram dal that is Toor Dal in international markets. Currently, about 63 thousand families in the region are involved in the cultivation which will be 4.75 lakh quintals per year in the state.