Soak rajma overnight or for minimum 6 hours in some water. Drain the water and clean it nicely.
Pressure cook rajma with 2 cups of water till it is cooked nicely. You can add extra water if necessary.
Add 1 tsp of oil in a frying pan and lightly fry grated coconut and red chilli on low flame till coconut turns light brown.
Add 3 tsp oil in frying pan and add cumin seeds. When cumin seeds crackle, add curry leaves.
Add chopped onions, grated ginger and saute. and saute till onions are translucent. Now add tomatoes and saute it for few minutes till tomatoes and all mushy. Just stir and mash them lightly with the help of ladle.
Now add coconut paste, turmeric powder, black pepper powder, coriander powder and mix it well.
Add boiled rajma and let it simmer for few minutes. Now add salt to taste and add some water if you feel its too thick .Close the pan with a lid and let it simmer on low flame for few minutes. Keep stirring in between.