Rajma with Coconut Chutney and Mulu Paratha

I think every country in the world has its own type of flatbred, but India has sheermal, bhakri, poli, phulka, bhatura, roti, puri, paratha, naan, luchi, chapati...

Although I had a fair share of Indian food, I still can’t differentiate all those kinds of flatbred, other than, yes this is the tasty one :)

Today’s meal is a little on the spicy side which I love sometimes. Traditionally you eat with your fingers, to my shame I used flatware though. Too bad that we lost the tactile connection to our food in the west when it is loose.

On the other hand we have no problem to eat pizza, wraps, hot dogs, kebabs, donuts, sandwiches, or chicken wings with our fingers.

Rajma (Indian Red Kidney Bean Curry)
2 cans red kidney beans
2 teaspoons canola oil
1 teaspoon cumin
1 teaspoon garlic
1⁄2 teaspoon gingerroot
1 can tomato sauce
1 chopped onion
1 tablespoon garam masala
1⁄2 teaspoon salt
2 dry chilies
1 fresh green chili
1 tablespoon chopped coriander

Coconut Chutney
1 cup coconut flakes
2 green chilli
water
1/4 tsp salt
1 tsp canola oil
1/4 tsp mustard seeds
4 curry leaves

Mulu Paratha (Stuffed Flat Bread)
white radish
whole wheat flour
wheat flour
sunflower oil
coriander leaves
salt
sugar
red chilli powder
turmeric powder
cooking soda