If you paddle out to a group of surfers waiting for a wave (also known as the “lineup”), try to stay out the way and keep to the edges. Longboards can paddle more quickly and catch smaller waves than normal surfboards, so your outer positioning won’t hurt your chances at catching an amazing wave!  Be sure not to hog the waves, though. Experienced surfers generally don’t mind surfing with beginners, as long as they’re not being rude or stealing all of the good waves.  If this is your first time surfing, you may want to pick an area beyond the break where there are fewer surfers. This way, you’ll have less obstacles and people to worry about while you get the hang of your longboard. This anticipation is one of the best parts of surfing! Feel the water as you lean back on the tail and make wide, sweeping strokes through the water with your cupped hands. Note the rhythm of the waves coming in and out, watching for sets and lulls, and take in the beauty of the ocean. Keep an eye on the horizon for a wave while you wait. Lay back down on your board and kick your legs in an eggbeater motion while paddling with 1 arm to turn back to face shore. Once you’re facing directly away from the wave, paddle hard with long, deliberate strokes. Keep paddling until you feel a slight lift of a wave at the back of your board, then give a couple more strong paddles.  While you’re paddling, keep your body toward the back of the board so the nose stays out of the water. If you’re a beginner, ask a friend to help push you into a wave or work on your paddling until you can catch a wave. Once you’ve caught the wave, all you have to do is ride it toward shore! Don’t tense up or go rigid—instead, bend your knees and keep your body limber and relaxed. Lean slightly back and forth, adjusting your footing, to get the feel for the stability of the board and the power of the wave. Get in the water as often as you can. If you practice every day for a week, you’ll be able to see yourself improving! Keep perfecting your paddling, turning, balance, and speed at popping up to standing and you'll be a pro in no time. One of the best ways to make surfing low-pressure is to bring a friend and just have fun practicing together!
++++++++++
One-sentence summary -- Position yourself on the outside of the lineup. Sit on your board as you wait to observe and enjoy the water. Turn around and paddle hard once you spot a wave. Stand up quickly to catch the wave and keep your body relaxed. Keep practicing your technique and don't get discouraged.


To  draw a straight line without a ruler, just draw a starting and ending dot for the horizontal line. Then place your pencil on the starting dot and keep your eye on the ending dot as you draw a straight line toward it. This line can be just a few inches or centimeters long. The diagonal line on the left side should be opening up toward the left, and the diagonal line on the right side should be opening up toward the right. You can think of each of these lines forming a 120 degree angle with the horizontal line. They should create a mirror-image of the first two diagonal lines. The line on the bottom left should look like a reflection of the line on the top left, and the line on the bottom right should look like a reflection of the line on the top right. While the top lines were moving outward from the top horizontal line, the bottom lines should move inward from the bottom edges of the top lines, toward the space where the base will be. This will form the base of the hexagon. It should ideally be parallel to the top horizontal line. This will complete your hexagon.
++++++++++
One-sentence summary -- Draw a horizontal line. Draw two diagonal lines from the ends of the horizontal line. Draw two more diagonal lines moving inward from the bottom edges of the first two diagonal lines. Draw another horizontal line connecting the two bottom lines.


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 medium–high heat for about 10 minutes, until the beans are soft.  If you don’t have a pressure cooker, cook the beans over medium–high 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.
++++++++++
One-sentence summary --
Gather your supplies and ingredients. Soak the beans. Cook the beans. Toast the cumin. Sauté the onion, garlic, and ginger. Add the tomatoes, chili powder, and turmeric. Add the beans to the sauté mixture. Season with garam masala and salt.