Rajma for lunch

Makes 4 servings

1 can of red kidney beans

1 can of diced tomatoes

1 large onion, chopped

1 inch piece of ginger chopped

1 tsp cumin seeds

1/2 tsp turmeric

3-4 green chillies chopped

1 tbsp of yogurt

3 tbsps of chopped coriander leaves

Heat about 2 tbsps of oil and add cumin seeds. After about 1/2 a min. add onions with a bit of salt. Let cook until slightly brown. Add tomatoes, ginger, turmeric, chillies and salt to cook until most of the water has been cooked off. Add beans with 1/2 cup of water and cook for 5 mins until its heated through. Stir in yogurt and cook for another minute. Garnish with corainder.

Serve with quinoa.