In a largish saucepan put the kidney beans, the tomatoes and their liquid.
Drain the can of green beans and add to the saucepan.
Start heating the vegetables over medium heat., stirring occasionally until hot.
In a small frying pan put the oil, mustard seeds, urad dal, cumin seeds, and the small red chilies-each chili broken into pieces. If desired, you may add a little extra of each of these ingredients.
Heat the spices over high heat until the mustard seeds are popping and the urad dal is light brown. Quickly stir in the asafetida and curry leaves.
Add the spices in the oil to the vegetables and stir to blend.
Check for salt. Sometimes the canned beans can be quite salty, so you may not need to add salt.
Turn off heat and garnish with cilantro (optional).
Variations: 1. use different types of canned vegetables; 2. add onion and/or garlic at the start of the recipe and fry for a while in oil before adding the vegetables; 3. instead of the typical southern spices use a northern blend of spices (1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon cayenne powder and 1/4 teaspoon garam masala or use a spice blend as desired).