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Hacienda De Guru Ram DAS (Continued from page 1) their organic beauty, nor do they develop wisdom to replace their organic existence so that they are naturally liked. If you develop the habit of paying attention, then you reach the heart of everyone. By paying attention, you attract warmth, wisdom, analytical reach, and superior understanding of another person and his qualities, faculties, and facets, which are the elements of his character. That can add to your own character and characteristics. In this way your life runs smoothly, sincerely, cozily and warmly and there is great dedication and strength of character in your words. Everybody likes you, even though you do not know why. There are none in this world who don‘t have wealth, value, virtue, and the sixth sense. If you can realize this, you will look on any individual and his universe and his space in a simple way. You will know the beauty, the essence, and the exaltedness of the person. When I became an adult, I reversed my childhood cycle of getting attention to paying attention and I was so loved, so liked, so gifted that I couldn‘t believe how, with that one little change, my life could become so vast and I could cross any hurdle. Instead of pretending to have tears in my eyes, I tried to put on a face of smiling beauty, and I got what I wanted. No doubt I was born rich but that was the time when I understood and liked the meaning of richness. Ads & Tidbits Ancient Healing Ways—To order Siri Singh Sahib lectures, call us at (800) 359-2940 or (505) 747-2860 For other products go to: http://www.a-healing.com/index.html Gurdwara Date Topic Lecture Date November 2 Marriage 3/20/87 November 9 Story of GRD Chant 10/30/88 November 16 General lecture 5/10/87 November 23 November 30 Lecture @ Vancouver Khalsa School Relationship to your Soul 5/25/90 3/5/88 Snatam Kaur and Sopurkh Singh are happy to announce the birth of Jap Preet Kaur, born in Espanola, NM on Saturday, November 22, 2008 at 11:27AM MST. Her name means “one who loves to constantly meditate on God” - and we are feeling blissful in this vibration! In the same way I understood courage; in the same way I learned to walk tall in my life. I found out another secret. God walks with me in every nook and corner of my life. I always have a companion. I simply pay attention to it. It is there all the time, through thick and thin, and my journey of life is getting completed. Walk with me and pay attention. Surely we will enjoy it and we‘ll make the journey so happy that we‘ll never get tired. That is the way to walk. © YB Teachings, LLC 2002 4
Hacienda De Guru Ram Das Food for Health Punjabi Chhole: Chickpeas, the Punjabi way! by A MAD TEA PARTY http://www.sikhchic.com/article-detail.php id=527&cat=7 Serves 6 3 C chickpeas/garbanzo beans, soaked overnight (or soak for 3-4 hours in hot water) ½ t baking soda 1" piece of ginger, peeled and grated 2 C chopped onion 1 C chopped tomatoes 2-3 T oil 2 t red chili powder 1 t garam masala (optional) salt for the masala: 2 T (heaped) coriander seeds 1 T anardana (seeds of wild pomegranate), omit if not available 1" cinnamon stick 4-5 cloves 1 t black peppercorns 3-4 black cardamom 2 t cumin seeds 1 or 2 whole dry red chilies (optional) to garnish: green chilies, slit down the middle tomatoes, cut into thick wedges lime, sectioned Drain the chhole; some of what makes these beans hard to digest is water soluble and you will get rid of some of that this way. Rinse them out once more to make sure. Put them in a pressure cooker with enough water to cover them (by about an inch). If you like your chhole a bit on the softer side, add half a teaspoon of baking soda (more will make them mush) to the chhole. No salt at this point. Cook under pressure for 20 minutes, or cook covered in a heavy pan till tender. grind to a powder. Heat oil in a heavy pan (or karahi). Add ginger and stir till just fragrant. Add chopped onions and cook till pink, when they are just getting tinged at the edges. Now add the tomatoes and fry (bhunno), stirring all the time, till the oil separates. There isn't much oil to separate here, so it has to be done on medium heat and takes a long time (20-30 minutes). When cooking a larger quantity (or when short on time), I would suggest you increase the amount oil (one and half times or double) since you don't want to be in the kitchen for the good part of a day. Once the ginger-onion-tomato is fried well and almost dry, add the fresh ground spice blend, garam masala (optional), and red chili powder. Add the slit green chilies and stir for a few minutes till your kitchen smells like heaven (Remove the green chilies and add this fragrant paste to the cooked chhole, and salt. Adjust water to your liking - I like mine really thick. Mix and cook (simmer) for 20 minutes, stirring every now and then, or cook in the pressure cooker for 10 minutes. Serve hot with poori, bhature, or naan, garnished with the green chilies you have set aside, wedges of tomatoes (drizzled with oil and swirled around in a hot pan for a minute or two, if you like), and lime. While the chickpeas are cooking, heat a pan to roast your whole spices - I use my cast iron pan. On medium heat roast the spices, all together, shaking and tossing, till they have almost blackened. Cool and 5
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