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Gurudwaras of World

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Gateway to Sikhism proudly launches  Gurudwaras of World @ www.worldgurudwaras.com on auspicious day of Khalsa Sajna Divas , Vaisakhi April 14th 2012.  Worldgurudwaras.com  will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.

The etymology of the term 'gurdwara' is from the words 'Gur (ਗੁਰ)' (a reference to the Sikh Gurus) and 'Dwara (ਦੁਆਰਾ)' (gateway in Gurmukhi), together meaning 'the gateway through which the Guru could be reached'. Thereafter, all Sikh places of worship came to be known as gurdwaras.

It is  a work in progress and  We strongly urge the Sikh Cyber Community to contribute to this  project by submitting  contact information, details, images  of Gurudwaras around the  world to make this a comprehensive directory.

Punjabi Cuisine

Cuisine of Punjab:Sukhi Channa Dal

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Sukhi Channa Dal

Ingredients

1 cup channa dal
1 cup onions slices (thin)
1 tbsp. tender fenugreek leaves or dill leaves (finely chopped)
1 stick cinnamon
2-3 cardamoms
2 cloves
1 bayleaf
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
1 tsp. lemon juice
2 tbsp. ghee

Method

  1. Clean, wash, soak dal for 15 minutes.

  2. Boil in 5 cups water, adding turmeric and salt.

  3. Either pressure cook or boil till just soft.

  4. Drain water.

  5. Heat ghee in a heavy saucepan.

  6. Add all spices, broken coarsely, and cumin seeds.

  7. Allow to splutter, add onions. Stirfry till light brown.

  8. Add dal, lemon juice, masalas and fenugreek leaves. Stir gently.

  9. Take care not to mash up dal too much.

  10. Serve hot with rice and kadhi, or paratha and a gravy vegetable.

Making time: 20 minutes (except boiling time)
Makes: 4 servings
Shelflife: Best fresh

Source: bawarchi.com

 

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