Dal Bukhara

Rinse 50 g kidney beans and 200 g urad dal, then soak them in water for at least 4 hours or overnight.

Drain the soaked beans and dal, then combine them with 1500 g water, 10 g salt, and 3 g turmeric powder in a pressure cooker.

Pressure cook for 15-20 whistles, then let the pressure release naturally. Mash the dal lightly.