You waited for it, and here it is, finally. The finished Dal Makhani - made with channa dal, rajma beas and whole, unskinned urad - all butter and cream - with a cumin seed, asafoetida, garlic and red chilli-ghee tadka.

The dish is a quite a dark colour until the point you add the butter and cream - then it lightens up considerably.

Deeply delicious and pretty much the first Indian dish I ever cooked. All those decades ago I didn't know about channa *dal* and used channa instead - ie whole chickpeas. It was still very very good.

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it's been a lovely Sunday so far - how was yours?

The Dal Makhani is bubbling on the stove, still at least a couple hours of cooking time left to break down the dals and beans - they need to be at the point of disintegrating.

BTW, did you know that, at least in Sth India, Makhani (meaning butter or buttery) is NOT pronounced Mak-aaah-ney like we do here, but Makh'ni. "Kh" sound is important, but not the aah we insert into it.

There you go. I felt duly chastised by my friend in Chennai. Now I use it here, and no one understands me.

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Now this was nice, despite the fact that they provide the worst brand of haloumi available. Freekeh cooked in stock, mixed with butter, garlic, roast veg, baby spinach (and my herbs)), topped with honey-cooked haloumi, herb mayo, Greek yoghurt and pepitas. (The mayo and yoghurt saved the haloumi.)

Pretty delish, healthy. Easyish to make although a few too many dishes 😆.

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Back to the #MealKits tonight. A lovely Pear, rocket, baby spinach, cucumber, parmesan, pine nuts and balsamic glaze salad. Delicious. About to make the freekeh (with roast veg) and haloumi. I will keep you up to date 😆👩‍🍳🍽

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Today there is yummy vegetable soup (from the freezer), pear salad, haloumi with some grains.

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I am cooking from a pasta book atm - Art of Pasta - you might have noticed. I adore this book. So, lots of pasta nights! There will be more mushroom pasta tonight, but different to last night. It will use raw mushrooms rather than a cooked sauce. I need to use up all the mushrooms! They are terrific in the shops atm and I bought a lot.

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Here it is at last - Farfalle with sauteed mushrooms and zucchini, with some tofu sliced very thin. Freeze the tofu and then defrost. It loses its water and is so easy to slice thinly - I use a mandoline. The tofu adds some protein to the dish.

Topped with hand-made pesto - which has a superior flavour and texture to pesto made in a blender or processor imo. So easy to make if you have a good mortar and pestle. I made it while the mushrooms were cooking.

Leftovers for lunch tomorrow.

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Also tonight, the Fava Bean, Fennel and Turmeric Soup cooked yesterday - this time I used the food processor to chop the veg finely, being lazy, but much prefer the hand chopped and chunkier version. Still it is very good - filling and nourishing on this rain-swept Wintery night in late Spring. It has a slight chilli hit to it.

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Here it is, the Focaccia al Sale, straight out of the oven.

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@pliny Enjoy your salad, sounds amazing! I am having thick Fava Bean Veg Soup, hot focaccia from the oven, fennel salad, olives.

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Tonight, Spinach gnocchi with tomato and mascarpone. 😋

I've not had enough energy/motivation to often get back into the kitchen since I was so sick a couple of weeks ago. But that needs to change.

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