As a child, I would wait for Gurpurab only to feast on the deletable langar. I still do but with the knowledge of the teachings of our gurus. This year, unfortunately, we didn’t get the chance to sit crossed-legged on the floors of Gurudwara to enjoy soulful meals cooked with love and served on plates made of leaves. Instead, we recreated some of the iconic langar dishes at home. Having said that, the next time you get a chance to visit any Gurudwara, expect to enjoy these humble yet scrumptious delicacies. By Japleen Kaur
Kadha Parshad
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Not just Gurpurab, this sweet offering is a staple in every Gurudwara and Sikh household, all year round. This sacred delicacy is made of atta (wheat flour), ghee (clarified butter), sugar, water and heaps of love. Right measurements of the ingredients coupled with chants of ‘Waheguru’ are key for the halwa to come out perfect. You always cover your head, bow down to the Guru and take the parshad with both your hands. It’s a sign of humility and kindness.
And the leftover ghee on your palms is probably the best moisturiser you’ll ever use!
Langar Waali Daal
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The tastier version of Dal Makhani, this dish is a combination of split urad dal, chana dal and sometimes rajma beans. What will make you take multiple helpings of this dish is the fact that it is cooked for hours on low heat. This dal is always available in Gurudwaras for whoever is hungry.
Aloo-Gobi
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Your next-door vegetable — it somehow tastes like little dollops of heaven at a Gurudwara. The secret lies in making it spicy, juicy and the gravy so thick that it can be eaten with rice.
Rajma
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Rajma-chaval is north India’s comfort food. At a langar, you’ll be served piping hot rajma on a bed of steamed rice. This quintessential Sunday lunch requisite often makes for a hearty Gurpurab special.
Kadhi
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The famous Punjabi kadhi with sinful onion fritters dunked in it has many fans all over the world. Made with yoghurt and gram flour, it’s eaten with steamed rice.
Chole-Kulche
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A delicacy famous in Amritsar, chole-kulche is often served as breakfast in Gurudwaras on the occasion of Gurpurab. And if you are lucky, you can even enjoy this dish on special Sundays too!
Dil Khush
A side treat, this salad is made out of onion, cucumber, tomato, radish and coriander. It’s tangy and extremely yummy. A little tip that I’ve picked up over the years is to pour the juice from the Dil Khush (literally translates to a happy heart) to the dal to make it tangier! You are welcome.
Apart from the above, langar often features dishes like samosas, jalebis, kheer and meethe chaval too.
A small story about langar
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Our fourth Guru (teacher of the Sikhs), Gur Ramdas Jee didn’t want anyone to ever sleep on an empty stomach and that’s why the concept of langar was formed in the city of Amritsar. The Golden Temple became the first place where it was served and is still the largest community kitchen on the planet. Born with intentions to serve one and all, langar is always open for everyone.
Related: #TnlSalutes: Delhi Gurudwara’s ‘Langar on Wheels’ Is Serving Meals To Over 15,000 People Everyday
