Rajma masala curry

Rajma cooked - 2 cups or 1 500 ml can drained and rinsed
Asafoeitida - 1 pinch
Ginger/ Garlic - 1 tsp each chopped or paste
Mustard - 1/2 tsp
Jeera/ cumin- 1/2 tsp
Oil- 1 tbs
Ghee - 1 tbs
Onion- 1 large chopped
Tomato- 2 large chopped
Curry leaves - 1 stem
Coriander powder- 1 tbs
Chillie powder - 1/2 tsp
Turmeric powder- 1/4 tsp
Garam masala- 11/2 tsp
Coconut milk - 1 cup thick

Method:

Heat the oil and ghee, splutter mustard, jeera, add asafoeitida, ginger, garlic, onion, tomato, curry leaves  and salt and cook till the tomatoes and onion are cooked well and the oil seperates. Add the powders - turmeric, coriander, chillie and 1/2 tsp of garam masala, then add the cooked rajma and 1 cup of water in which it was cooked.  Let it cook covered for 5 mts add the thick coconut milk, and cook on a v low flame for 15 - 20 mts. Add the rest of the garam masala and salt if needed. Serve with chapatti, porotta or rice.
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