Rajma (Kidney Bean Curry) Tacos

In a large skillet, heat the oil over medium heat. Add the cumin seeds, cardamom, cinnamon, cloves, bay leaf, and asafetida and fry, stirring often, until the spices sizzle, about 1 minute. Add the chopped onion and turmeric. Cook, stirring often, until the onion is soft and translucent, 3 to 5 minutes.

Add the garlic, ginger, and chiles. Stir until fragrant, 30 to 40 seconds. Mix in the coriander, garam masala, and chile powder. Add the tomatoes and cook, stirring occasionally, until they break down and start to separate from the oil, about 15 minutes.

If desired, you can puree the sauce at this point. Remove the cloves, cardamom pods, cinnamon stick, and bay leaf, and puree in a blender, adding water by the tablespoonful if needed to help move the sauce in the blender. Pour the sauce back into the pan. Stir the kidney beans into the sauce, adding some water if the mixture is too thick (if you cooked them in a pressure cooker, you can use the cooking water).

Simmer the curry until the kidney beans are heated through and the liquid thickens a bit, about 5 minutes. You can also add some water to thin, if you prefer. Stir in the amchoor powder and add the jaggery, if using. Season to taste with salt.

Assemble the tacos: Heat the tortillas over an open gas flame on the stovetop, or place on a baking sheet and toast in a 350°F oven until warm and slightly browned, turning once, 5 to 10 minutes. Form each taco with the rajma (about 3 tablespoons per taco), avocado, feta, onion, cilantro and hot sauce, and serve.