Got Shardhaa?

What’s in the daal at the langar hall that makes it so yummy?  Is it the shardhaa with which it is made or how it is allowed to slowly cook?  Recently, I heard there was a CNN article on this issue by a South Indian (I am still trying to locate the article and will post the link soon), where the author attested to the speciality of the daal.

Recently, my mom raved about the daal at the Gurdwara.  So what makes it special?  I think its the shardhaa with which it is made.  This shardhaa resonates in the way it is slowly cooked and how the spices are approximated before being thrown into the daal.  It is also seen in the way it is served.  The shardhaa with which we do any kind of seva, ultimately shows in the outcome.  Often I have seen people who are doing tons of seva and wait for the recognition; while others have been doing the same seva for years and have made large leaps and bounds for our community without the same recognition.  They never needed an organization, a job title, or a “following”-they just needed to see that fruit of their shardhaa (great work for our community).  It is these individuals who should inspire us in doing seva.  They fight for social justice issues, make langar for hundreds of Sikhs regularly, and clean the shoes of the sangat.  However, you will rarely see them come to the forefront because they find their work more inspirational-it goes beyond who they are as individuals.  Shardhaa- it’s that special ingredent that just makes seva extraordinary and unique-be it daal or social services.