The Ajmer Sharif Dargah, a revered shrine dedicated to the Sufi saint Hazrat Khwaja Moinuddin Chishti, attracts millions of devotees from across the world every year. Nestled in the heart of Ajmer, Rajasthan, this sacred site is not just a testament to the saint’s teachings of love, harmony, and spirituality but also a reflection of centuries-old traditions. Among the many unique practices at the Dargah, the Deg holds a special place, symbolizing selfless service and devotion.

What is the Deg?

The word "Deg" refers to the large cauldrons used at the Dargah to prepare food for the devotees. These cauldrons are integral to the tradition of Langar, the free community kitchen. The food, often referred to as "Tabarruk" (sacred offering), is distributed among devotees as a form of blessing. The Degs embody the values of equality and inclusivity, as people from all walks of life partake in the meal, transcending barriers of caste, creed, and religion.

Historical Significance

The tradition of the Deg dates back to the Mughal era. Emperor Akbar, a devout follower of Khwaja Moinuddin Chishti, is said to have initiated the practice during one of his visits to the shrine. In gratitude for his military victories and blessings from the saint, Akbar and subsequent Mughal rulers donated large cauldrons to the Ajmer Dargah deg. Two main Degs are used today, both crafted from sturdy metals like bronze and iron, capable of preparing massive quantities of food.

The Two Degs

1. Badi Deg (Large Cauldron): The larger cauldron, donated by Emperor Akbar, can prepare food for thousands of people in one cooking cycle.
2. Chhoti Deg (Smaller Cauldron): Slightly smaller in size, this cauldron was added later to complement the Badi Deg.

Both cauldrons are placed in the courtyard of the Dargah, where they are accessible to devotees and visitors.

Preparing Food in the Deg

Cooking in the Deg is a meticulously organized process involving skilled cooks and volunteers. The menu typically includes dishes like rice, meat, and lentils, depending on the donations received. The preparation begins with prayers, and the entire process is carried out in an atmosphere of devotion and reverence.

The food is cooked using firewood, and the ingredients are poured into the cauldrons in large quantities. The Degs are so massive that it often requires ladders for cooks to stir and manage the contents.

Spiritual Significance

The Langar served from the Deg is not just a meal; it is a blessing believed to carry the saint’s barakah (spiritual grace). Devotees consider it an honor to partake in or contribute to the preparation of the food. Many people donate ingredients, money, or their time to sustain this tradition, viewing it as a means of spiritual fulfillment and service to humanity.

Modern Relevance

In a world often divided by socio-economic disparities, the Deg at Ajmer Dargah serves as a powerful reminder of the values of generosity and unity. The practice continues to inspire people to embrace selflessness and compassion, staying true to the teachings of Khwaja Moinuddin Chishti.

Visiting the Deg

Visitors to the Ajmer Dargah can witness the Deg in operation, particularly during special occasions such as Urs (the annual death anniversary of the saint) and major festivals. The sight of the steaming cauldrons, surrounded by eager devotees, is a humbling experience that reinforces the timeless spirit of humanity.

Conclusion

The Deg at Ajmer Dargah is more than just a cooking vessel; it is a symbol of faith, devotion, and the enduring power of collective goodwill. Its role in nurturing both the body and soul of countless individuals makes it an integral part of the shrine’s heritage and a beacon of hope for those seeking spiritual solace.