How to prepare Degh

recipe section vich 36 parkaar bhojan dee recipiaan haigiaan

pyareo

bhujangiaan noo kirpaa karke deg tyaar karnee sikhaa dehu

bentee aaa

vaheguroojeekaakhalsaa vaheguroojeekeefatheh

Degh in Gurughar is also known as Trihaaval, Panchamrit and Karah Parshaad. The maryada of making Degh is very special. Presented below are some saliant features of making Degh:

Candidate for Preparing Degh

The Sewadaar should be a Tyaar bar Tyaar Amritdhari Gursikh who follows the rehit to the utmost. Following are the saliant features of the Rehit that is a must:

1. Abstains from the 4 Bajjar Kurehits (Cardinal sins) namely eating meat, extramarital sexual relationships (fornication and adultery), use of tobacco and other intoxicants and removal of hair from any part of the body.

2. Strictly keeps the 5 Kakaars on the body at all times.

3. Recites 7 mandatory baanis on daily basis: Siri Japjee Sahib, Siri Jaap Sahib, Siri Tvaiprasaad Svaiyay, Siri Benti Chaupaiee, Siri Anand Sahib in the morning; Siri Rehraas Sahib in evening and Siri Sohila Sahib at bedtime.

4. Gives dasvandh (tenth part of income) as charity to the Khalsa Panth.

5. Keeps Sarbloh Bibek i.e. does not eat from the hands of people who are not amridhari or do not keep the above stated code of conduct including dietary Bibek.


Preparation

1. The Sewadaar planning to make Degh should do Keshi Ishnaan (full body Ishnaan).

2. The Sewadaar should wear Suchay (clean) Khalsaee Bastar (baana, attire). If the sewadaar is a Singh, he should not wear a pajaami. Suchee Pajamee for the Bibi Sewadaar is acceptable.

3. The kitchen area where Degh is to be prepared should be thoroughly cleaned. The counters, stoves, the floor etc all should be cleaned properly.

4. Once the Sudhaayee is done, the area where Degh is to be prepared should be sealed i.e. no outsiders, other than Degh Sewadaars or Langar Sewadaars who keep the same Rehit or Sucham should be present there. Ideally, Degh area should be separate.


Ingredients and Utensil

Ingredients

In Addition to the main ingredient of Naam and Gurbani, following ingredients are necessary for Degh:

1. Whole wheat flour that is stone grind. In Canada the ADM brand is best for Degh.

2. Sugar

3. Gheo (not butter).

4. Water

5. Agni (fire of course)

Quantity of Ingredients

1. Wheat, Sugar and Gheo should be equal in weight (not volume).

2. Water should be 4 times the weight of flour, sugar or gheo. Normally water is not weighed. As an example, if wheat flour was taken as 1 baata, the water should be 4 baatay.

3. Need 2 stoves or chullay - one for flour and gheo and another for water and sugar.


Utensil

1. A Sarblohi Karaahi for Degh.

2. A Sarblohi Pateela for boiling water and sugar.

3. A Sarblohi Kurchna to stir Degh.

4. A Sarblohi kadshee or khurchna to mix sugar and water. It's not a must to have this second khurchna because you can use one Khurchna for both.

5. A large Sarblohi Baata for taking Degh to Maharaj jee's Darbar.

6. A normal Sarblohi Baata for taking out Degh for Punj Pyare and the Granthi Singh.

7) Couple of Sarblohi Baatas - medium size - for distribution, depending on the size of Sangat.


Cooking

1. The sewadaars should cover their mouths with their Hazooria to avoid spitting in Degh.

2. The sewadaars should not utter anything other than Gurmantra or Gurbani. Siri Jap jee Sahib and Siri Anand Sahib are ideal baanis to be read during degh preparation.

3. Pour Gheo in the Sarblohee Karaahee and once it melts, pour wheat flour in it. Keep the heat at slightly higher than medium.

4. Right after pouring the wheat flour and mixing it in gheo, place the pateela with water and sugar on the other stove. The heat should be slightly higher than medium.

5. Continuously stir the flour and gheo with the Sarblohi Khurchna, otherwise the flour at the bottom will burn. It is important to continue to stir this mixture.

6. Let the water and sugar mixture boil and mix the two using the khurchana (if they do not mix automatically).

7) When the colour of the flour changes to Brown and that typical smell of Degh starts coming, pour the boiling water and sugar mixture slowly in the Karaahi containing flour and gheo. Make sure that the flour does not become too dark Brown which would mean the flour has burned. Similarly ensure that the water and sugar mixture is not poured in too early, i.e. when the flour has not turned Brown.

8. Continue to stir the new mixture vigorously.

9. When the Degh stops sticking with the karaahee, you know that the degh is ready. Extinguish the fire at this point and continue to stir the Degh for some time.

Bringing Degh to Maharaj jee's Darbar

1. The table or stand on which the Degh is to rest in Maharaj jee's Darbar should be brought in kitchen and cleaned.

2. The Degh must reach the Darbar before completion of Kirtan.

3. The Degh should be transferred to a Sarblohi Baata (large Baata) before taking it to the Darbar. Gursikhs don't recommend bringing the Karaahee to the Darbar. Degh should be transferred to a large Baata.

4. The Degh should be brought to the Darbar carrying it on or above your head. It is a must that Degh is covered with a cloth (preferrably a White one) and some extra pieces of cloth should be brought to cover other Baatas to be used for distribution of Degh.

5. It is a must that Siri Anand Sahib (at least 6 pauris - 1st 5 and the last one) be read prior to Ardaas, if Degh is to be distributed.

6. The Degh should not be too hot at the time of Bhog, nor it should be too cold. It is best if it is warm at the time of Bhog.

Bhog and Distribution of Degh

1. As per the norm, bhog to Degh is done at the time when the Ardaasiya Sewadaar says "Bhog laavo" or "Parvaan Karo", depending on the maryada of that place. The Sewadaar Singh at that time lifts the cloth slightly and touches through the degh with the clean Suchee Sarblohi Kirpaan.

2. After the Hukamnama, the Sewadaar takes out 5 Gaffay (offerings) of Degh, one for each Punj Pyare and places them in the small Sarblohi Baata. Everytime a Gaffa is taken out, each of the Punj Pyare should be invoked by calling their name (in your mouth i.e. not audibly) starting with Bhai Daya Singh, Bhai Dharam Singh, Bhai Himmat Singh, Bhai Mohkam Singh and Bhai Sahib Singh.

3. The Degh for 5 Pyare should be distributed in Sangat to Tyaar-bar-Tyaar Gursikhs.

4. The Degh for Punj Pyare should be consumed only when it has been distributed to all five Gursikhs. The ones who get the Punj Pyare Degh first should wait for it to be distributed to all 5 Gursikhs, before beginning to consume it.

5. Next the Degh for the Granthi should be taken out, placed in the same Baata as Punj Pyare. The baata is normally placed under the Peera Sahib of Guru Sahib.

6. Next the Degh should be distributed to the Sangat, by one or more Sewadaars, depending on the size of the Sangat.

7. There should be no talking while the Degh is consumed. At many places the Shabad "Gur Pooray meri Raakh layee" is sung while the Degh is distributed.

The above is based on what this Daas has learned from Gursikhs and books of Gursikhs.

Bhul chuk dee maafi jee.

Daas,
Kulbir Singh

(How to bring Degh into Darbar -revised: [gurmatbibek.com])

Very informative article.

Just one question, isn't the minimum requirement that the gursikh be bibeki i.e. not sarbloh bibeki?
Another thing, the gheo should be pure i.e. not salted. When buying gheo there is a choice of salted or unsalted.

Sarblohlove jeeo,

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Just one question, isn't the minimum requirement that the gursikh be bibeki i.e. not sarbloh bibeki?

Many Gursikhs believe that being Bibeki is the minimum requirement and some believe that for Degh, a Sarblohi Bibeki Gursikh should do sewa because Degh is special and gets Bhog from Guru Sahib. What Daas wrote is based on maryada followed by Singhs (to the best of my knowledge) here in Toronto.

Quote

Another thing, the gheo should be pure i.e. not salted. When buying gheo there is a choice of salted or unsalted.

Very good point that I missed. The butter used for Gheo must be unsalted. Thanks for bringing it up.

Daas,
Kulbir Singh

Waheguru Ji Ka Khalsa Waheguru Ji Ki Fateh

Bhai Sahib Kulbir Singh Jio

Very excellent step by step description of the maryada for Degh. Daas was not aware that you should remember the names of Panj piare as you take the gaffa out. Thanks a lot for the information.

Daas has one question around the quantity of water. It was daas's understanding that the amount of water is 3 times. This is the proportion what daas always saw sevadaars preparing degh in India. Can you please confirm?

Waheguru Ji Ka Khalsa Waheguru Ji Ki Fateh

Akaal74 jeeo,

Quote

Daas has one question around the quantity of water. It was daas's understanding that the amount of water is 3 times. This is the proportion what daas always saw sevadaars preparing degh in India. Can you please confirm?

It depends on the kind of flour you use. Some brands of flour soak more water and some less. Depending on the kind of flour you use, the water quantity is anywhere between 3 to 4 times. The flour we use here requires about 4 times water.

Kulbir Singh

vaheguroojeekaakhalsaa vaheguroojeekeefatheh

excellent post kulbir singh veer jeeo

much more than i was looking for

but the more the merrier ><

Waheguru Ji ka Khalsa, Waheguru Ji ki Fateh

Very informational. I think it should be part of recipes topic if not yet. Another thing daas would like to add is it should be prepared with love just keeping in mind that we have to please our Guru Sahib. Anything prepared with love has ever lasting effect on consumers. This is a known fact that while cooking/preparing anything, whatever is in individual's mind has effect on it. Many people have this experience that when they eaten something cooked with love, immediately after eating some positive thoughts/energy is experienced and in some cases naam starts automatically.

Coming back to Degh prep, if possible Degh should be prepared with wood fire instead of Diesel or Gas. Daas remember Bhai Sahib Surainn Singh jee's comment on this, he was strict Sarblohi pehra Singh, some may remember him by his one leg amputated, if he is present in any Jatha Smagam especially central ones he never allowed any Singh to prepare Degh on diesel or Gas bhatthi. The Degh was prepared on wood fire. Although this seems little difficult in west due to fire codes but if possible it should be done so.

Soon daas will post some quotes on above thoughts from a western writer that why food should be prepared with love and use wood fire instead of Gas, till then enjoy the above recipe.


With Regards,
Daas,

This has been the most informative article I have read on degh. Thank you for sharing this information, may Guru ji continue to take more sewa like this from you to share with us here.

H.S

Reading this makes me feel hungry for Degh.

Sakhi Involving Shaheed Bhai Gurpal Singh Babbar "Sarbloh Warrior"


Bhai Sahib had a very strict nitnem. Every day, beyond his seven bani nitnem, he would also recite Sukhmani Sahib, Baranmaha, and Savaiyay. He memorised 16-17 banis, At the Delhi Akhand Kirtan Smagam, Bhai Sahib took part in the Gurbani competition and won Rs. 960. He also won a similar competiton in Ludhiana.

When the yearly Ludhiana Smagam would come, he would abandon everything and do seva in the langar day and night. Even school would become secondary.

Eventually the Ludhiana Sangat assigned Bhai Gurpal Singh the seva of preparing Degh. The seva of Degh is a very big seva and is given only to those Singhs who keep the strictest Sarbloh Bibek and also have a strong spiritual jeevan. At first Bhai Sahib was very inexperienced and the Degh did not turn out right. The Singhs gave him a tankhah. But by his keen interest and Guru Sahib's blessings, Bhai Gurpal Singh became very good and was even nicknamed "Degha Vala Singh".

Above shows the Jeevan one should be aiming for doing Degh/Langar Dee Seva.
Guru Sahib Kirpa Karan We To Become Like Bhai Gurpal Singh Jee

Sangat jee, what type sugar do you use?
GuR?
Brown sugar?

hopefully not White sugar as that is what local Gurdwara use, and gives the degh such a disgusting anaemic look!

Very recently daas got a mouthful from many for not taking degh. There were many reasons, from the Singh preparing had no dietary bibek to butter blocks being used instead of Gheeo.

Refused to accept degh which has butter added to it as it is just a lazy way of preparing degh and not the prescribed way of making it! The justification for adding butter was hilariously dumb of how ghee in degh will substantially increase risk of getting CHD!!! Things we have to deal with!