Soak the rajma overnight or for 8-12 hours. Pressure cook the rajma with some salt for 4 whistles or till it's soft.

Grate the onions and tomatoes separately. Alternatively, you can chop it in a chopper. It works faster and is less tedious. Take the ginger and garlic in a mortar and pestle and crush it well. This somehow lends good fragrance. Julien the other small piece of ginger to be used during the cooking.

In a kadhai add oil and ghee and let it heat up. Add the cumin/jeera and let it roast and swell. Add the asafoetida along with crushed ginger and garlic. Saute for a minute on medium flame. Stir and now add the grated onions. Saute till the onions just about start getting the brown colour. Now add the dry spices, red chilli, coriander, cumin, turmeric powder and quickly saute. If needed add a tbsp or two of water so that the spices don't burn.

Roast it well. Now add grated tomatoes and roast it nicely for 5 minutes. The oil should start separating and you would see it on the outside of the masala. We are anyways making it with less oil so it is healthy :). Add salt as per taste and garam masala and stir. Add a few tbsp of water in between if required to avoid burning of the masala.

At this point, add 2 cups of water and bring it to a boil and then cover the lid and let it simmer for 5 mins. The masala is cooked. Now add the rajma and julienne of ginger. Stir it and check for consistency. Cover the lid and cook on a slow flame for 10 mins. Open the lid and crush a few rajma which are lying at the bottom of the kadhai. This will give little thickness and creaminess to the curry. Cook for 2 mins or till you have the right texture and switch off the flame. Serve with rice.