1. Place picked and rinsed kidney beans in a large bowl container and cover with water at least 3 inches over the top of the beans - Allow to soak at room temperature for a minimum 8 hours (over night for better results)
2. After the allotted soaking time, drain the kidney beans and rinse with clean water - Transfer to a large pot along with 1 tsp of salt*** - Bring to a boil over medium-high heat and allow to boil for 10 minutes - Reduce to a bare simmer and allow to cook loosely covered until beans are tender (apx 90 minutes) - Drain and set aside until needed
3. Heat the oil in a large kadahi, wok, or skillet over medium heat until shimmering
4. Add the mustard seed and split lentils to the oil - Sauté until lentils are golden brown (apx 1-2 minutes)
5. Add the curry leaves, dried chiles, and asafoetida - Continue to sauté until chiles darken (apx 2-3 minutes)
6. Add the cooked kidney beans and continue to sauté for 3-4 minutes
7. Remove from heat and stir in the grated coconut - Adjust seasoning with salt to taste
8. Transfer to a serving dish, garnish as desired, and serve hot with chapatti, paratha, or basmati rice along with chutney(s) of choice or as part of a larger South Indian meal