Langar Pehar At Mata Sahib Kaur Gurdwara, NandedSome good guidelines for Langar the simplicity is much inspiring for all.
ਓਨੀਦੁਨੀਆਤੋੜੇਬੰਧਨਾਅੰਨੁਪਾਣੀਥੋੜਾਖਾਇਆ ॥They burn away the bonds of the world, and eat a simple diet of grain and water.
1. Under the jathedari of Baba Mitt Singh jee, langar was strictly bibeki.
2. Every utensil that was used in the langar was sarbloh only and this included pots for water, paraat for flour, etc.
Only sarbloh was allowed in the langar.
3. Only those singhs who had strict bibek and sarbloh were allowed to do sewa in langar.
4. Sewadaars were not allowed to talk during the preparation of langar. Only if they had something very important to say, they could briefly talk, otherwise, only baani was allowed there.
5. Sewadaars had to take keshi-ishnaan before preparing langar.
6. They had to cover their mouths with a piece of cloth to avoid spitting in langar.
7. No one was allowed to eat in the premises of where langar was being made.
8. No non-rehitvaan person was allowed to enter where langar was being made.
9. Langar was mostly daal and in some special occasions, sabjee was also cooked.
10. Roti was not choppered.
11. Langar used to stay open 24 hours a day.
12.Before making aata (flour) the wheat grains were thoroughly washed.
13.Vegetable oil, Dalda, or other such oil was not used for cooking. Only desi ghee was used.
14. TaRkaa was very minimal in langar.
15. Nagaara was used to announce the time of langar.
16. Langar was so tasty there at gurdwara sahib that sometimes sangat used to come to gurdwara sahib to eat only langar.
Note - Whilst Baba Mitt Singh jee was doing Seva here, Jhatka was not done and Bhang was not consumed. He and the other Gursikhs were against it. The situation may have slightly changed at this time. The aim is to take the good from the above points
ਸਤਿਗੁਰਬਚਨਕਮਾਵਣੇਸਚਾਏਹੁਵੀਚਾਰੁ॥
