This is a recipe for one of the world’s finest dishes, which comes from Punjab. It takes exactly 142 minutes and 47 stirs to make, and it is worth every single one. Give it time and it will reward you handsomely with the most captivating, indulgent dal you’ve ever eaten, full of earthy, smoky flavors, rich deep tomato, and warm buttery notes. You’ll need to soak the urad beans the night or morning before you want to eat it (6 hours is fine), and put it on the stove on a low heat a couple of ...
