Q: A foundation of Wing Chun is the protection of your body's center line. Imagine a line that starts at the middle top of your head and travels along the middle of your chest to the lower body. This is the center line of your body and it is the most vulnerable. It must be protected at all times. According to the center line theory, you should always attack down the center line and perform your defensive moves against your opponent's center line. The basic open stance in Wing Chun is based on the theory of the center line. In the open stance, stand facing forward with your knees bent and your feet pointing slightly outward. By facing your opponent head-on, you are able to attack with the most balanced force. A key Wing Chun principle is that, during fighting, energy should be used conservatively and economically. Use your opponent's energy by deflecting or redirecting blows. Use motion economically and wisely. The idea here is that your body should travel the shortest distance in a minimum amount of time to connect with an opponent. This also helps to conserve your own energy. A tense body will use energy unnecessarily. Keep your body relaxed and you will be more at ease. If you have experience in other martial arts, (especially "hard styles"), you will have to "empty your cup" or unlearn bad habits. Wing Chun is a soft style with many neutralizing techniques that require you to be "soft" and relaxed. Reconditioning your muscle memory and building relaxed habits can be frustrating and takes time, but it will be worth it in the long run. In Wing Chun, the fighter will react to a fight using quick reflexes to interrupt an attack and change the fight to be on your terms. Your opponent might be tall or short, big or small, male or female, and so on. Similarly, the environment in which you fight can be different outside, inside, rainy, hot, cold, and so on. Be ready to adjust your fighting to suit the conditions. The practice of Wing Chun is broken into a succession of six different forms, each of which builds on the previous form. In each form, you will learn proper stance, body positioning, hand and foot movements, and balance. These forms are: Siu Nim Tao Chum Kiu Biu Gee Muk Yan Chong Luk Dim Boon Kwun Baat Jaam Dao
A: Learn the center line theory. Be wise and economical with energy. Stay relaxed. Hone your reflexes. Alter your fighting strategy according to your opponent and environment. Learn Wing Chun's forms.

Q: The quickest and easiest way to make dal makhani is with a pressure cooker, but you can also cook the beans in a lidded pot. Along with your ingredients and the pressure cooker, you'll also need: Large bowl for soaking the beans Strainer Large frying pan Wooden spoon One of the main features of dal makhani is that it's creamy and rich. To get the right consistency and texture, the beans must be soaked so that they become soft. Place the beans in a large bowl and cover them with 3 to 4 cups of water. Allow them to soak overnight. If you don't have time to soak the beans, place them in a large pot with water, and bring them to a rolling boil for five minutes. Turn off the heat, cover the beans and water with a lid, and let them sit for an hour. The black lentils that you use for this dish are also called black gram and urad dal. You can also use split black lentils if you prefer. After soaking, strain the beans and discard the water they were soaking in. Place the beans into the pressure cooker with 4 cups of water. Lock the lid and heat the pressure cooker over high heat until it reaches proper pressure. When the pressure cooker whistles the first time, reduce the heat a little and continue cooking the beans over mediumhigh heat for about 10 minutes, until the beans are soft. If you don't have a pressure cooker, cook the beans over mediumhigh heat in a lidded pot for 45 minutes to an hour. Remove the beans from the heat when they're ready. Heat the ghee over medium heat in a large frying pan. Add the cumin seeds and toast them until they become fragrant and start to change color. Ghee is clarified butter, but you can also use regular butter or oil to toast the cumin. When the cumin is toasted, add the chopped onion, garlic, and ginger to the frying pan. Heat over medium heat until everything becomes golden brown. Stir the mixture regularly so the garlic doesn't burn. Burnt garlic becomes bitter, and this will change the flavor of the dish. Add the ingredients to the onion mixture and turn the heat up high. Cook for five to 10 minutes, until the tomatoes soften and reduce to a thick pulp or sauce-like consistency. Continue stirring regularly to prevent the tomatoes from burning to the bottom of the pan. You can also substitute tomato paste for some or all of the tomatoes to give the dish a deeper color and richer flavor. Pour the beans into the frying pan along with the water they cooked in. Using the back of your spoon, mash most of the beans to release the meat from within. Mashing the beans will thicken the dal and give the dish it's characteristic creamy texture. If the mixture is too thick, add some fresh water. The dal should be about as thick as a thick soup. Then reduce the heat to low and simmer the dal for about 15 minutes. Stir in the cream and cook for another few minutes, long enough to heat the cream through. Use heavy cream for the richest flavor, or regular cream or milk for a slightly lighter version. Taste the dish before serving and add more salt if desired. You can also stir in a pinch of dried fenugreek leaves to give the dal a slightly sweet and nutty flavor.
A:
Gather your supplies and ingredients. Soak the beans. Cook the beans. Toast the cumin. Saute the onion, garlic, and ginger. Add the tomatoes, chili powder, and turmeric. Add the beans to the saute mixture. Season with garam masala and salt.