 Who knew that humble beans could taste so good? When I first stumbled across a variation of the recipe below I was intrigued but still skeptical. I love beans but surely you need to add in some vegetables, right? What about a curry paste? As it turns out you don’t need much beyond pantry basics to make beans really sing.
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This is a simple, hearty stew that makes a great weeknight meal. The kombu is optional but I like to use it because it lends a subtle savoriness to the soup as well as making the beans more digestible.
 Sambar is a bold and rich lentil stew that is served all over Southern Indian. Sambar masala powder is readily available in many Indian grocery stores or can be ordered online. There are many variations so buy a few to better discern which blend you most prefer.
The real standout flavor, in my opinion, is the tamarind. Tamarind is a sweet and sour fruit that has notes of raisin and apricot. It cuts through the spicy, fiery sambar masala and allows more lightness into the dish. A little goes a long way, so if you are new to tamarind start out by adding in just a teaspoon or two. You can always add more to suit your palate. Serve with idlis for a proper South Indian breakfast.  Typically leek and potato soups are a bit on the heavier side. Starchy and solid, like a comforting sweater. I decided to lighten it up a bit by reducing the amount of potato used, blending in a light miso and finishing with fresh lemon. However, if I'm being honest, the whole thing is just a carrier for the shiitake bacon. Crispy, salty and super savory, this garnish is the showstopper. If you know anyone who claims to dislike mushrooms make these and help them see the light.
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