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The maryada of preparing Degh in Gurughar

Degh in Gurughar is also known as Trihaaval, Panchamrit, and Karah Parshaad. The Maryada of making Degh is very special. Presented below are some salient 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 salient features of the Rehit that are 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

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

  1. Whole wheat flour that is stone-ground. 
  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 is 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.

Written By: Bhai Kulbir Singh Ji

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