Bangalo/Bangal is an unusual name for rice. It is considered a native of Gujarat but is named as if it hails from Bangal/Bengal. We might not be able to trace the lineage of this rice, but we know it is a much-revered rice from and of Navsari and Dangs districts of Gujarat. Devjubhai Bagul, a 90-plus-year-old farmer, ex-village chieftain, and a respected community elder from Dang’s Rambhas village, talked of his fond memories of Bangalo rice that is now on the path of decline: “There are two kinds of Bangal, halku/lesser and garva/greater – the lesser Bangal takes 120 days to mature whereas greater has a longer growing cycle extending up to 145 days. I am particularly fond of garvo aka raj Bangal for its divine aroma.”
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Description
THE CULTURAL & ECOLOGICAL LIFE OF THIS RICE
“It was easy to locate the Garva Bangalo fields; one could smell it even if the field was high up on the hill. However, the aroma and taste have withered away with time. The quality of Garva Balgalo isn’t the same now. We have ruined the soil and water, which is why rice varieties like Bangalo have lost their charm; we don’t cultivate them as much. Today, you rarely find a farmer cultivating this rice,” Tulsirambhai Bagul, a farmer from Waghai, Dang, shared an honest scenario that holds true not just for Bangalo but many other native rice varieties.
Bangalo needs timely rains, waterlogged farms, and enough water to last its long growing season. Over the years, monsoons have altered a lot, it rains less, even in high-rainfall regions like Navsari and Dangs. These climatic changes lead to growing instances of crop failure with longer growing cycles. Earlier, more land was available per family; as families grew and land became divided, they turned to cultivating cash crops with short growing cycles. Now, many farmers in the region plant sugarcane in August-September; hence, rices like Bangalo with long growing cycles aren’t preferred.
Bangalo doesn’t just need more water and time; it also requires our attention. The almost 5-feet-tall plants must be pruned, else they get weighed down by the weight of their leaves. The color of the paddy depends on the soil and water. Initially, the paddy is red, gradually turning pale golden in color as it matures. The white, aromatic, long, and slender grains of Bangalo are a match for any Basmati rice.
“The garva bhaat (rice with a long growing cycle) like Bangalo are hard to digest, hence when we have long working hours on farms, we prefer eating garva rices as they keep us full for a longer time, whereas all halka/rices with shorter growing cycles get digested quickly and making us hungry in no time,” shared Sajnaben and Savitaben, the desi seed saviour duo of of Jagran Mahila Khedut Sangathan, from Navsari’s Kanadha village when they talked about the significance of native rice varieties in their diets.
Other names for this rice: Bangal
NUTRITIONAL AND MEDICINAL PROPERTIES
- A very filling rice/ with high satiety, as with most rice varieties that have long growing periods
CULINARY USES
- The tribal communities growing Bangalo prefer it for making:
- poha/fattened rice,
- Pejiyu/Kanji,
- Rotla/flatbreads, or
- serve it as table rice to be had with luscious dals.
- As it ages, the fragrant Bangalo becomes sturdy and is best suited for making pulao and biryani.
WHO GROWS THIS RICE & WHERE CAN I BUY?
- Ambika Haldar Farm [woman-led enterprise supporting women, small and marginal farmers in Dangs] +917201980010
SOURCES & FURTHER READING
n/a
Additional information
| Region of Origin | West |
|---|---|
| Grain Shape | long slender |
| Grain Colour | White |
| Fragrance | Strong aroma |
