Reads, Writes, Eats and Cooks
I’ll be the first to admit that lentils, beans, chili are not the best-looking dishes. I’ll also admit that a well-prepared daal can be comforting, filling and satisfying enough to overlook the unfortunate aesthetic challenge. Most uncooked beans are beautiful and vibrant in color. I found vibrant red azuki beans at my local ethnic grocery store and ironically lured by their beauty bought them without ever having cooked the beans before. It became my culinary experiment for the weekend. After an unsatisfying recipe search online, I decided to treat it like any other daal.
My failed search made me realize that I can make deshi dishes as simple or as complicated as I want. Let your pantry decide for you. If you have the spices use it, if you don’t, staples of onions, garlic, and chili flakes are enough. For the azuki soup, I included almost everything mentioned above. I was happy with how it turned out. Smooth and luxurious because of the cream, spicy because of the peppers, sweetly warm because of the garam masala and cinnamon. Try your own version soon. Throw in your pantry of spices or don’t. Either way the beans will do most of the work.