Pressure cook soaked rajma with 1 tsp salt. Drain and set aside.
Heat Figaro Pure Olive Oil in a pan. Add mustard seeds and urad dal.
Add curry leaves, red chilies and asafoetida. Fry for 10-15 seconds.
Add cooked rajma and salt. Sauté for 4-5 mins.
Take off heat. Add coconut. Stir well and serve.