Mamta
Rinse 1 cup kidney beans (rajma) couple of times in fresh water.
Then drain the water and soak the kidney beans overnight or for 8 to 9 hours.
Pressure cook the rajma for 15 to 20 minutes on high heat. Check the cooked beans.
Heat oil in a pan, add mustard seed, green chillies, curry leaves, hing and urad dal. Saute them.
Then add the cooked kidney beans. Add salt and auté for 3 to 4 minutes on a low heat.
Switch off the heat and then add 2 to 3 tablespoons of fresh grated coconut. Mix well again.
Serve rajma sundal and enjoy.