Rajma vegetable and roti

Ingredients

• 200 Gram Rajma
• 1 large onion
• 4-6 cloves garlic
• 1 small piece of ginger
• 3 tbsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp garam masala powder
• 1 tablespoon salt
• 1/4 (1 tsp) turmeric powder
• 1/2 tbsp red chili powder
• 1 small piece of cinnamon
• 3-5 black peppercorns
• 2-3 cloves
• 2 bay leaves
• 1/4 tsp cumin seeds
• green coriander
• 2 cups wheat flour
• ghee for applying

Steps

1. Soak kidney beans in water the night before and put them in a pressure cooker in the morning, add some water and cook for 6 whistles, two whistles on high flame and four whistles on low flame.
2. Make a paste of onion, ginger and garlic and add all the spices.Add little water to the flour and make a soft dough and keep it aside for 10 minutes.
3. Heat oil in a cooker, add bay leaves and whole spices, add ginger garlic paste and fry. After some time, add all the powdered spices and fry.
4. When the spices are golden brown, add the boiled kidney beans and let it boil on low flame for 10 minutes.
5. Sieve two cups of wheat flour, add water little by little and make a soft dough and keep it covered for 10 minutes. The more you knead the dough while making it, the better it becomes and the roti rises very well with it.
6. Now make a big lemon sized ball of dough and roll it into a roti and apply ghee on it with great care.
7. Serve this food with ghee-coated roti on a plate and kidney beans and chopped onions in a bowl.