Wash and soak the rajma overnight or at least 8 hours. After the soaking time, discard the water.

Take rajma and fresh 1 ½ cups of water to the pressure cooker and cook for 1 whistle on high and then lower the heat to low-medium and cook for another 10 minutes.

Open the lid once pressure releases naturally and check the rajma by pressing, it should be soft.

Drain the cooking water and keep boiled rajma aside.

While they are pressure cooking, make the coarse paste of ginger, green chili and curry leaves using grinder or mortar-pestle.

Heat the oil in a pan on medium heat. Once hot mustard seeds, as they pop add urad dal and saute till they turn light brown in color.

Now add prepared coarse paste, curry leaves and dried red chili, cook for 30-40 seconds.

Then mix in boiled rajma and salt, cook for 2 minutes.

Lastly mix in grated coconut and cook for a minute. Then turn off the stove.

It is ready to serve.