here's my fake dal makani. not sure where urad dal falls into the typebase, so i'll assume it's neutral for everyone.

soak about 3 cups whole urad dal for 2-4 days. last time i soaked them overnight and they didn't absorb water so this time it was 4 days and they doubled in volume.

get the pressure cooker out. saute two large onions and 1-2tbls garlic ginger paste in 3-4 tbls olive oil until sweated. add salt, 1 bay leaf, 1 teaspoon oregano, teaspoon hing. drain dal and add into the mix. cover with about 2-3 inches water over the beans.

bring up to pressure, cook on low pressure for 1 hour

turn of heat and let it cool for 1/2 hour until pressure releases.

then add in about 2 sticks unsalted butter or to taste. additional salt to taste and about 1-2 teaspoons garlic powder.

it's sort of americanized but better than the indian recipes i followed, you don't miss the cream if you cook them this long. i was expecting to have to do a long simmer after the pressure cooker step but they were so good right out of the pot that i makanized them with butter and garlic and it was all done. this came out better than the batch i made last year that was cooked for 8 hours.

beneficial lignams for those BTs or GTs able to digest the dal