Wash and soak Rajma overnight (10 hours).
Drain water, add water just to immerse the rajma and pressure cook for 3 to 4 whistles.
Reserve the cooked water.
Grind coconut, green chilli and ginger along with asafoetida coarsely with out adding water.
In a kadai heat oil and temper with the items given under ‘To temper’ table in order.
Add cooked rajma, ¼ cup of reserved water with salt.
Let the water evaporates completely then lastly add the ground item.
Stir well until fragrant, say 2 minutes.