Ingredients:

• Kale or Spinach – 1 cup
• Pinto Beans (soaked or canned) – 1/2 cup (or rajma / white channa)
• Onion – 1 cup (cut into pieces)
• Tofu – 1 packet (extra firm)
• Garlic – 1 clove
• Ginger – 1 tsp
• Green Chilli or Jalapeno – 2
• Oil and Cumin seeds for seasoning
• Salt to taste

Method:

1. Cut tofu into medium cubes.
2. Heat oil in a pan and season cumin seeds. Add onion, garlic and ginger and saute for a while.
3. When onion becomes transparent add kale, chilly and pinto beans to it and saute for a while. Let it cool for a while.
4. Grind them till it becomes a semi smooth paste. Pour the paste into the pan and add water to it.
5. Now add the tofu pieces and allows it to boil. Remove it from the heat when the soup starts to thicken.
6. Serve hot.

Recipe courtesy of Sify Bawarchi