To make white rajma sundal, wash white rajma firstly. Add required water and keep covered.
Soak overnight and next day drain water.
Add required salt, water, asafoetida and pressure cook for 4 whistles in medium flame.
Once done, drain water and keep aside. 2-3 tablespoon of water can be reserved to moisten the sundal while cooking.
Heat a pan with oil. Splutter mustard, add urad dal followed by asafoetida and curry leaves.
In goes the cooked white rajma and give it a mix. Adjust salt if needed at this stage.
Meanwhile, take grated coconut, chilli, ginger in a blender.
Grind coarsely without adding water.
Add ground mixture to sundal and mix well.
Cook for 2 minutes in medium or low flame. Switch off stove and drizzle coconut oil. Give it a mix.