Soak the dried beans in warm water overnight or for 6-8 hours.
Drain out the water, wash the beans and put them in a pressure cooker with about 2-3 cups of water. Let the beans cook for 3-4 whistles or till soft.
If you want to boil them in a pan, add enough water and let the beans simmer till done.
Drain out excess water from the cooked beans and leave it on the side.
Heat oil in a wide pan over medium heat.
Add chopped onion and stir fry till it becomes soft and translucent.
Add ginger and garlic paste and stir fry for a few seconds.
Add the powder spices and the tomato puree.
Cook till the tomato puree is thick and not watery.
Add salt and the beans. Mix well.
Add 1 cup water (the saved one) and let the beans simmer for 5 minutes.
Add coconut milk and let the maharage simmer for a further 5 minutes.
Add chopped coriander, mix well and serve hot maharage ya nazi with rice, ugali or chapati.