Soak Rajma in water overnight or for 8 to 10 hours. Drain the water and rinse well with fresh water.
Place the rajma in a pressure cooker and add pour water till it is completely immersed.
Add salt to taste and mix well.
Simmer the flame completely and pressure cook for 4-5 whistles.
The rajma will be soft at this stage. Drain the water and keep aside.
Heat a pan and add coriander seeds, whole red chilies, chana dal, sesame seeds, 5 curry leaf and sauté over low flame till the aroma arises.
Transfer to a plate and let it cool completely.
Grind to a fine powder in a mixie jar and keep it aside.
Heat a pan with oil. Add mustard seeds and let it crackle.
Add asafetida, curry leaves, urad dal and sauté for 30 seconds till the dal becomes golden brown.
Add the cooked Rajma and sprinkle the ground spice powder all over.
Toss well till it gets well coated.
Add fresh grated coconut, toss well and cook for 1 more minute.
Rajma sundal is ready.
Take off fire and Serve hot.