Kashmiri Rajma
A simple but delicious recipe for red beans from the state 
of Kashmir.

          1lb,4oz  (575g) canned or cooked red kidney beans 
          3 tomatoes
          1 large onion
          3 tablespoons sunflower oil
          1 teaspoon mustard seeds
          1 teaspoon cumin seeds
          2 teaspoons ground coriander
          1 tablespoon fresh ginger, grated
          1 teaspoon turmeric
          salt

1. Wash and drain the beans. Take out about a quarter of them and blend to a paste with a little water.

2. Dice the tomatoes and chop up the onion.

3. Heat the oil in a large, heavy-bottomed pan, and add the mustard and cumin seeds. When the mustard seeds start to pop, add the onion, cook for a minute, then add the tomatoes, ground coriander, ginger, turmeric and the blended beans.

          4.Cook over a low heat for ten minutes. Add the remaining red beans and season to taste. Cook until hot, and serve.