In every religion , community food and community eating is norm .. Whether Its Hinduism or Islam or Sikhism or Christianity … eating together under the roof of All mighty to make Humans understand that for ALL MIGHTY every Human is the same .. No difference at all . In Hindu’s its termed as Bhandara and in Sikhism Its termed as Langar at Gurudwara…
Visiting Amritsar , and one should visit Golden Temple … One should see the KITCHEN ! OH ! MAN … KITCHEN which never closes … it runs 24 hrs and 365 days … The person who is the care taker ( Jathedar ) mentioned it to me … ” People come here to serve the Al mighty ” They come for soul searching and Food has all soul in it … Taste of the Soul … He mentioned nothing special ” Just Simple mix of 3 dal ” … What make it special is People put out their Soul to cook this dal …
Bole Sau Nihal … Sat Sree Akal … Wahe guru jee di Fateh … Wahe Guru jee da
Khalsa
Ingredients:
140 gm split black gram dal (with skin) (split urad dal with skin)
70 gm Bengal gram dal ( channa dal)
1/2 tsp turmeric
2 tbsp ghee or vegetable oil
1 tsp cumin seeds
1 tbsp ginger, peeled and grated
1 or 2 green chilies, chopped
2 to 3 tomatoes, chopped
2 tbsp coriander powder
1/2 tsp to 3/4 tsp red chili powder
1 1 /2 to 2 tsp salt to taste
fresh coriander leaves
Method:
Wash the dal well and soak the dals in water for about 30 minutes.
Drain the dal and put in about 3 1/4 cups (800 ml) water. Stir in the turmeric and cook covered for about 1 hour, adjusting the quantity of water if required. cook the dals in a pressure cooker for about 15 to 20 minutes on the lowest heat after the first whistle and then 15 whistles
In a wok or kadhai, heat the ghee or vegetable oil on medium heat. Stir in the cumin seeds and when they change colour and plump up a little, lower the heat and put in the ginger, green chilies and tomatoes. Cook until the tomatoes turn soft and pulpy.
After the tomatoes turn soft, stir in the spices, the coriander powder and red chili powder. Stir this mixture into the cooked dal.
Put in the salt. Mix well. Adjust the texture with hot water if required.
Put in the fresh coriander leaves and serve hot with warm rotis / Naan , parantha .
