Langar at a Sikh Gurdwara
Langar is a communal meal that is prepared and consumed together as a community. Most importantly langar is open to all regardless of race, religion, economic status, and any other discriminatory basis. Langar is a meal that is open 24 hours, 7 days a week and 365 days a year. Langar is available at any and all Sikh temples across the world. Langar is a vegetarian meal so it does not void the beliefs of other religions. Uniquely, langar is a meal shared by community members, but everyone is required to sit on the ground. The meal is humbling and promotes equality among all regardless of your economic status or caste, and everyone is offered the same meal and the same options, there is no special treatment.
Below you will find several recipes which represent some of the basic, filling and simple foods served at a Gurdwara during a Langar communal meal anywhere in the world. Most steps are very simple, and you will find that many ingredients you will already have at home.
These three short videos, shared, by The Sikh Coalition, highlight ways in which the tradition of Langar is being expressed by different Sikh communities around the world. These three short videos, shared, by The Sikh Coalition, highlight ways in which the tradition of Langar is being expressed by different Sikh communities around the world.
- Langar at Harmandir Sahib (Golden Temple), Amritsar, Punjab, India.
- Langar served to the homeless in London, UK.
- Langar served in an interfaith setting, Salt Lake City, USA
Some questions you might want to consider after watching these,
(and before you prepare to cook some dishes traditionally served at langar) might include:
1. How are Sikh values of service and equality apparent in each story even though they are being manifested in different ways?
2. What are the ways in which Langar serves as a model of interfaith action?
Recipes
Rajma Chawal
This Rajma (red kidney beans) Chawal (rice) is from the Punjab region of India. recipe, Rajma Chawal is a classic simple food served often at Langar and is perfect for a Sunday brunch. It is cooked with easily available ingredients bean, rice, onions, tomatoes and spices.
1 cup red kidney beans
2 large onions
2 large tomatoes
1 teaspoon ginger
1 tablespoon coriander powder
1 tablespoon ground black pepper
1 cinnamon stick
1 tsp. cardamom powder
2 cloves
Tablespoon mustard oil
1 tablespoon garlic
2 chopped green chilis
1 tablespoon cumin powder
Pinch of salt (as desired)
1 tablespoon garam masala powder
1 tsp. black cardamom
1 tablespoon black pepper
1 tablespoon ghee
1 cup rice
Directions
1. Soak rajma overnight and pressure cook till beans are soft: Rinse beans again after soaking and pressure cook, or boil, with 2 cups of water, 1/4 tsp salt and turmeric. Once soft, remove from the heat and set aside.
2. Chop onions and tomatoes and make ginger-garlic paste: Chop onions and keep aside, chop tomatoes and keep them aside. Make a paste of ginger, garlic and green chilies.
3. Prepare the rajma: In a deep bottomed pan, add mustard oil, when it gets heated add green cardamom, black cardamom, cinnamon, clove, peppercorn. Cook on low heat until fragrant. Add onions and cook until golden Add the tomatoes and cook on high for 4-5 minutes. Add ginger- garlic-chili paste, cumin powder, coriander powder and black pepper powder. Cook till the spices become fragrant Now add the rajma and one cup of water. Mix well and cook covered for 10 minutes. Once done, add the ghee. Garnish with coriander leaves.
4. Steam cook rice: Rinse 1 cup rice in running water. Then, add wet rice to a large and deep-bottomed pan with 4 cups of water in it. Once the rice is soft and double its size, strain the water. Spread the rice on a plate and allow it to cool for 2-3 minutes. Once the rice is done, serve hot with prepared Rajma.
Aloo Matar
Aloo Matar is potatoes and peas in a tomato puree sauce. Serve Aloo Matar is traditionally served hot with roti, an unleavened Indian flatbread made of whole wheat flour. Some serve this dish with steamed rice.
Ingredients for about 4 servings
¼ cup vegetable oil
2 medium onions, finely chopped
1 tablespoon garlic paste
1 teaspoon powdered ginger
1 bay leaf
4 large potatoes, peeled and chopped
1 cup frozen peas
½ cup tomato puree
1 ½ teaspoons garam masala
1 ½ teaspoons paprika
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons chopped cilantro
Directions: Super easy to make, just 2 steps!
1. Heat the oil in a wok over medium heat. Stir in the onions, ginger, garlic paste, and bay leaf. Cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until the potatoes are tender, about 15 minutes. Remove the bay leaf.
2. Stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. Continue cooking about 10 minutes. Mix in the cilantro and continue cooking about 2 minutes.
Roti
Roti his is the main grain staple of Indians, especially Punjabis, people from the state of Punjab in Northern India, where a lot of farming of grains is.
Ingredients
2 cups flour
1 cup water
1-2 Tbs oil (*optional)
Serves: 4-6 people (12 Rotis)
*Oil is often used when making large batches of Roti and helps them to stay tender until they are consumed.
Directions
Knead the flour, water, and oil into a smooth play-dough like substance
Take half handful amounts and shape into a small round saucer with your palms
Flatten out from the center out using your thumbs, making dough into a thick pancake like shape
Use a rolling pin to flatten out the dough into a thin tortilla like shape
Shape out the roti by flipping it back and forth from one hand to the other and place on a heat griddle or heavy frying pan on medium high
Parts of the roti may puff allowing it to cook more evenly and quicker
Flip the roti about ever 15-25 seconds, parts of the roti may be toasted, but as long as it’s not scorched it is still good
Make sure it is fully cooked before removing it from the stove
After removing the roti, it is slightly buttered from one or both sides to keep it fresh
