Wednesday, December 13, 2017
Gateway to Sikhism
Daal Meat (Mutton Cooked in Pulse)


Ingredients: -  Channa (Bengal gram) daal - 170 gms. Soaked in sufficient water for 2 hours and drained], Mutton pieces - 400 gms., Large onion - 1, Garlic cloves - 4 , Ginger pieces - ½, Red chillies - 2, Green cardamoms - 2, Cloves pounded - 2 , Bay leaves - 2 , Turmeric powder - ½ tsp., Salt - 2 tsp., Oil - 3 tbsp., Curds - 3 tbsp., Water for cooking daal and meat separately.

Method: - Cook daal in water until it is almost tender. Set it aside. Grind to paste onions, garlic and ginger. Heat oil, add ground paste, red chillies-turmeric powder and meat-fry with a sprinkling of water until it turns golden brown, add bay leaves cardamoms, salt, cloves and curds, cook further until the aroma of the curds is absorbed by the meat. Add water about ½ litre. Cover and cook until meat is tender and almost dry. Now mix in daal, add ½ cup of water, cover and simmer until well-blended. It is dry form of daal. Sprinkle ½ tsp of garam masala (mixed spices).

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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. brings to you a unique and comprehensive approach to explore and experience the word of God. It has the Sri Guru Granth Sahib Ji, Amrit Kirtan Gutka, Bhai Gurdaas Vaaran, Sri Dasam Granth Sahib and Kabit Bhai Gurdas . You can explore these scriptures page by page, by chapter index or search for a keyword. The Reference section includes Mahankosh, Guru Granth Kosh,and exegesis like Faridkot Teeka, Guru Granth Darpan and lot more.
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