
Ingredients:
• 1 cup – kale or Spinach
• 1/2 cup – pinto beans (soaked or canned, if pinto beans is not available use Rajma or white channa)
• 1 cup – Onion (cut into pieces)
• 1 packet – Tofu (extra firm)
• 1 Clove – Garlic
• 1 tsp – Ginger
• 2 – Green chilli or jalapeno
• oil and Cumin seeds for seasoning
• salt to taste
Method:
- Cut extra tofu into medium cubical piece.
- Heat oil in a pan and season cumin seeds.
- Add onion, garlic and ginger and saute for a while.
- When onion becomes transparent add kale, chilly and pinto beans to it and saute for a while.
- Allow it cool down.
- Grind them till it becomes a semi smooth paste.
- Pour the paste into a pan and add water to it.
- Now add the tofu pieces and allow it to boil.
- Remove it from the heat when the soup starts to thicken.
- Serve hot.
Recipe courtesy of Sathya