Langar ki dal , Alu gobi ki subzi , Kada parshad & Salad dilkhush... Guru Ka Langar recipes
Posted Jul 22 2009 10:34pm
Roasting the parshads ( chapatis ) in a spirit of love
The tradition of ‘’ guru kalangar ‘’ ( community kitchen / food served in a Gurudwara ) originates from the Sikh Gurus, who preached the essence of humanity. After the hymns and veneration of the Guru Granth Sahib, kadaparshad distributed , followed by langar, where free food is served to devotees regardless of caste and creed as all sit and break bread together.
For Sikhs , there is no greater source of joy than to celebrate the birth of Guru Nanak and that of Guru Gobind Singh. At each Guru Purab, guru kalangar served.
Guru Nanak desired that every sikh should share his food with others and that their kitchens should be open to all.
Every sikh is expected to contribute either by donating food or by taking part in the cooking and or distribution of food , for it saveth life .
Information & photo credit -Jetwings
A quiet conversation while scouring the langar vessels
2 ups uraddal with skin 2 cups channadal ( both soaked in water for 6 hours ) 4 onions , chopped fine 1 - inch piece ginger 5 cloves garlic 1 cup ghee 1 tablespoon oil 2 teaspoon cumin seeds 4 teaspoon ginger - garlic paste 1 teaspoon chilli powder ( or use green chillies ) 2 teaspoon garammasala Salt to taste
Pressure cook the dal ( urad & channa ) along with garlic, ginger , salt , chilli powder / green chillies with 5 cups of water till soft.
Heat oil , put the cumin seeds , ginger - garlic paste , onion and fry till brown and then add it to the dal. Adjust salt.
Continue to simmer on low heat till the gravy becomes thick. Pour hot ghee over it and serve with fresh chapatis.
Tips : Garammasala is sprinkled over it after the dal is cooked completely and then covered ( so the flavor gets absorbed ). The amount of dal and the ingredients can be adapted according to your requirements.
A sevadar stirring the langar dal
500 g cauliflower , cut into larger pieces 1 teaspoon turmeric powder 2 tablespoon coriander leaves , chopped fine 1 teaspoon chilli powder 6 green chillies 6 potatoes , peeled , quartered 1 tablespoon ginger , shredded 3 onions , chopped fine 1 tablespoon garammasala powder 1/4 cup oil Salt to taste
In a heavy bottomed kadai,heat oil . Saute onion till brown. Add ginger , turmeric , chillies / chilli powder , salt and stir. Finally , add cauliflower and potatoes and sprinkle with water. Cover with a thick metal lid topped with water. Cook on a slow heat till the vegetables are done.Garnish with garammasala and coriander leaves.
Heat ghee and add the flour and keep stirring till brown. To the sugar add two and a half glass water and make a syrup orchasni, keep stirring till it forms a consistent thick liquid. Add sugar gradually to the flour and continue cooking till ghee and sugar blend. No flavor is needed.
Replace with 1 cup of each ingredient if you wish to make for just 3 to 4 people.
It was Guru Amardas who introduced kadaparshad, that became the consecrated dish.
3 large tomatoes, chopped 3 radishes , peeled and chopped 2 tablespoon lemon juice 2 teaspoon sugar 3 green chillies , chopped Salt to taste 3 onions, chopped 3 cucumbers, peeled , chopped 1 tablespoon coriander leaves , chopped
Mix all the ingredients well and serve with meal.
Tip : This should be prepared in advance so that the ingredients absorb the lemon juice.