Kale Soup

ONE
1 large onion, diced
4 cloves garlic, pressed
1 tsp oil

TWO
1 bunch kale, chopped
1 can (15oz) canned tomatoes
8 cups vegetable broth (or water)
1 bay leaf
1 tbsp oregano
1 tbsp dry basil
1 tsp chili powder
1 tbsp sweet paprika
5 potatoes, chopped
salt and pepper, to taste

THREE
2 cans beans (cannellini, garbanzo, black-eyed peas...)

In a large, large pot, sautee the ingredients in ONE, covered, over low heat, until soft. Add the ingredients in TWO, bring to a boil (will take a while), lower the heat and simmer, covered, over medium heat for about 25 minutes or until the potatoes are soft. Add the beans and simmer over low heat for 5 more minutes.

Badshahi Khichdi

ONE

1 tsp olive oil

2 tsp cumin seeds

TWO

1 onion, choped

3 cloves garlic, pressed

2 tbsp fresh grated ginger

1 hot pepper, minced

THREE

2 carrots, chopped

2 medium potatoes, cooked (microwaved or steamed), cubed

1/2 cup frozen green peas

1/2 cup frozen or canned green beans

1 cup green split peas (rinsed)

3/4 cup basmati rice

1 tsp garam masala

1 tsp turmeric

salt, to taste

FOUR

3 1/2 cups water

Sauté the ingredients in one until fragrant. Add the ingredients in TWO and sauté, covered, over low heat, until translucent. Add the ingredients in THREE and cook, over low heat, stirring constantly, for a few minutes. Add the water and bring to a boil. Lower the heat and cook over medium-low heat for about 20 minutes or until the rice and peas are tender. Add more water if necessary. Serve with fat-free yogurt.

Original from Krishna Dave (www.magicalfashions.com)