Langar is community kitchen usually in a Sikh place of worship called Gurdwara) offering a hot meal to everyone who walk through its doors. It is a powerful reminder that all people belong to the same human family and therefore should be treated equally, the basic tenant of Sikhism. Originating from the Persian word ‘Langar,’ meaning ‘an almshouse’ or ‘a place for the poor and needy,’ Langar is a sacred tradition in the Sikh community. It embodies the spirit of selfless service, community, compassion, equality, and the belief that everyone, regardless of their background, deserves a warm and nourishing meal.
Langar, the communal kitchen is not just a place to eat; service is just as important, one can provide service by serving, cooking, washing dishes or cleaning up. It is a sanctuary of generosity where the concept transcends boundaries of caste, class, religion, and gender. Here, everyone is welcomed as the lord’s guest, and the act of sharing and serving a meal becomes a powerful symbol of unity and love.
The meals served in the Langar are a testament to simplicity, nourishment, and inclusivity. A typical meal includes rotis (unleavened flatbread), rice, soulful daal (lentils), a sabzi (seasonal vegetable side), and a sweet touch with kheer (dessert). These dishes are intentionally crafted to be vegetarian, ensuring that everyone, regardless of religious or medical dietary restrictions, can partake in the communal feast.
Langar wali daal is a regular simple lentil curry. There is no one recipe as the ingredients are based on the donations the Gurdwara(Sikh place of worship) receives, however the ingredients typically reoccur in most Indian recipes. If you cook Indian recipes regularly chances are you already have them.
The kind of lentils used could be of one kind or mix of 2 or more kinds. Typically Chana dal, red lentils, pigeon peas, Moong, black lentils(Urud dal) is used for this recipe. Today I’m using a combination of Chana dal and black lentils also called whole Urud dal or Kali Dal. You could use a single or combination of any dal mentioned, just make sure the the quantity amounts to the same as the recipe mentions.
Langar Wali Daal
Equipment
- Pressure cooker or Instapot
- Sauce pan or pot
Ingredients
- 1 cup whole black gram/lentils also called kaali dal sabut, rinsed well and soaked overnight
- ½ cup Chana dal rinsed and soaked for at least 2 hours
- 1 tbsp minced garlic
- 1 tbsp minced ginger, fresh
- 1 medium onion finely chopped
- 1-2 green chillies use less or more to suit your taste
- 1 cup fresh tomatoes, chopped or crushed 3-4 plum tomatoes
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp ground Kashmiri chili powder or mild paprika
- ½ tsp ground coriander or garam masala
- sea salt as needed
- 2 tbsp any neutral oil or ghee
Instructions
- Drain, refresh, combine both the lentils. Cook in a pressure cooker, instanpot or directly in a pot until all fully cooked and soft. Check the instructions on the manual for cooking times. Chana dal will cook faster, but we want it to be very soft almost disintegrating. Set aside.
- In a separate pan warm the oil or ghee and add cumin seeds. Once they sizzle add the chopped onions and allow to soften for about 4-5 minutes. Now add minced garlic, ginger and chopped green chillies. Saute for a minute.
- Add the tomatoes, turmeric, red chili powder, salt to taste and coriander powder. Mix well and saute for 2-3 minutes. If the mixture dry you can sprinkle a few teaspoons of water. The tomatoes should be soft and the raw smell of turmeric should have disappeared.
- Add the cooked lentils and bring it up to a boil. Simmer for 5-7 minutes adding a little water to a achieve a desired consistency. Garnish with chopped cilantro and enjoy with rice or rotis.
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