The practice of langar was started by Guru Nanak in the 15th century to try to eliminate the caste system, where people of any religion, caste, colour, age or gender could sit and enjoy a free meal together. Langar is available every day at Gurudwaras all over the world and is cooked by sewadar, people from…
Category: Lentils and Pulses
Motha di Dal
Moth beans cooked in warming spices Motha di Dal (Moth pronounced Mawt) or Matki or Dew beans as known in English is a legume that makes really flavourful dals and soups. The beans have a nutty flavour and as they cook down they release a creaminess which makes a very heart-warming dish especially when cooked…
Masara di Dal
Split red lentils cooked in a light tadka Masara di Dal or Masoor dal as some of you may know it is a beautiful and light lentil dish made using red split lentils. They cook so quickly the dal can be ready to serve in under an hour, especially handy on a busy week night,…
Creamy Slow Cooked Dal Makhani
Creamy Slow Cooked Black Lentils and Red Kidney Beans This dish is divine, and made the old school way it stirs up so many memories. Simmered over a low heat for at least 3 to 4 hours – no pressure cooker (although feel free to use it if you wish) – garlic and ginger pulverised…