Punjabi Red Beans – from 5 spices, 50 dishes, by ruta kahate (I LOVE this simple cookbook)

2 cans kidney beans
1 can diced peeled tomatoes
1 med. onion chopped fine
2 serranno or small green chilis – seeded and split lengthwise
a little olive or coconut or favorite veg oil to saute onions
2 garlic cloves pressed or chopped
2 inches of fresh ginger minced or grated
1/2 tsp turmeric
1/2 tsp cumin ground
1 tsp coriander ground
salt to taste – 1 tsp

Melt oil and saute onions,
Add garlic, turmeric and ginger – stir over med. heat.
Add Pureed tomatoes (Puree if you like -not necessary just makes it smoother)
Add coriander and cumin simmer until sauce is thick
Add the drained 2 cans of kidney beans and split chilis
Simmer for 15 minutes until flavors minger, add you salt to taste.
this is great the next day, if you dont’ eat it all tonight!

Red Masoor Dal
1 1/2 cups Masoor dal (this is a small split red lentil)
5 cups water
1/2 tsp turmeric
1 tsp salt
rinse the dal in several baths and remove any dark lentils
simmer in the water cover with a little air space, be careful not to let it boil over. I use a tall pot
afte 35-40 minutes

melt oil of your choice in a small flying pan (I use a few dollops of coconut oil and a splash of olive oil)
Add pinch of hing
1 tsp of cumin seeds
4 or 5 dried red chili peppers

first drop in the hing (it smells, you get over it)
then the cumin and then the peppers. saute a minute then drop into the pot of dal and cover.

this is yummy over quinoa or rice.
It is a bit runny, if you like a stiffer dal, use a little less water.