Langar Dal is a staple of the communal kitchen (langar) served in Sikh gurdwaras. It embodies the principles of equality and sharing, providing a simple, nourishing protein source for all visitors regardless of background.

Kada Prasad traditionally uses wheat flour, ghee, and sugar syrup, but some regions add cardamom or saffron for extra fragrance. In some villages, a small amount of milk is added, while others keep it dairy‑free by using only water.

It is served hot in large stainless steel containers, accompanied by roti or rice, and a dollop of ghee on top. The dal is often garnished with fresh coriander and a squeeze of lemon for brightness.

Kada Prasad is prepared for major festivals such as Vaisakhi, Gurpurabs, and weddings. It is also offered as a sweet offering after prayers, symbolizing gratitude and blessings.

The authentic ingredients are whole wheat flour (atta), pure ghee, white sugar, and water. Substitutes like butter for ghee or almond milk for dairy can be used, but they alter the traditional flavor and texture.

They pair beautifully with butter naan, basmati rice, pickled onions, and a side of fresh cucumber raita. A sweet dessert like kheer or jalebi also complements the meal.

The dal is cooked for a long, slow simmer, giving it a thick, almost gelatinous texture that is prized in langar. The addition of a simple tempering and a final lemon squeeze creates a balanced, hearty flavor unique to gurdwara kitchens.

Historically, Kada Prasad was made over wood‑fire with hand‑roasted flour. Modern kitchens use gas stoves and precise temperature control, but the slow roasting technique remains essential to achieve its signature deep amber colour and nutty taste.

Common errors include over‑cooking the dal until it turns mushy, not soaking the lentils long enough, and burning the tempering spices. Maintaining low heat and adding water gradually prevents these issues.

Low, slow roasting allows the flour to develop a deep golden colour and a nutty aroma without scorching. High heat would brown the flour unevenly and give a bitter taste, ruining the delicate texture of Kada Prasad.

Yes, the dal can be cooked a day in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on low heat, adding a splash of water if it looks thick.

The flour should turn a deep, rich amber colour similar to lipstick and emit a fragrant, nutty smell. It should no longer smell raw and should feel slightly oily to the touch.

The dal is done when the lentils are soft but still hold their shape, and the mixture has a thick, slightly creamy consistency that coats the spoon without excess water.

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