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Just come back from gurdwara, and apart from the amazing kirtan today the langar was as expected amazing, my favorite meal bar none. The win er was of course the daal.

Can someone give me guidance on how to make the green, runny, watery daal.

If you do, you are a legend

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Rarther than going through with a recipe from the internet, the best idea is to just see it get made and learn the proportions and write them down.

A little bit of trial and error and shouting from mom to get out of the kitchen should be enough to get something good going.

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Langar daals and sabziya have their own "rass". There's just something about them that cannot be duplicated when cooking normal, i.e. non-Langar. food.

I hear - although I'm not sure if it's true - that if you don't do seva you shouldn't eat langar; could be one of those superstitious tales though! Best to wash your own thaal or anyone else's (if they give it to you) after eating - as a minimum - just to be safe. :biggrin2:

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not to compare....but try making it on low heat and let it simmer. obviously you need to put lots of ingredients and right amount of water (if water is less or more than required it makes a big impact on the final DAAL).

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