Curried Flageolot Beans with Chapatis

Method

For the Curried Flageolot Beans 

1. Strain and rinse the soaked beans
2. Add beans and bay leaf into a pan with 4 cups water and bring to a boil, allow to cook, with a lid partially covering the pan, for 45 mins
3. Finely chop the vegetables into very fine pieces
4. In a separate pan heat the ghee/oil over a medium flame
5. Add finely chopped vegetables and saute until browned and soft
6. Add ginger, chili, and cumin seeds and saute until browned, add asafoetida and saute for a further 30 seconds, then add chopped tomatoes
7. Allow to simmer on a low heat until the tomatoes are cooked and saucey. Add the paprika, coriander and turmeric powder
8. In an electric coffee grinder, or stone mortar, add peppercorns, cinnamon, cardamom seeds and cloves and grind into a powder, then add to the tomatoes.
9. Strain cooked beans and add to the spicy tomato sauce
10. Stir in salt, coriander and amchoor/lemon/lime
11. Serve with hot chapatis and a dollop of lime pickle (optional)

For the Chaptis

1. lace flour in a large mixing bowl. Add the salt, and yogurt and rub them in with your fingertips until well blended. Add the water, pouring fast at first to moisten the flour until it adheres into a rough mass, then slowly, in dribbles, until you have a kneadable dough. (The amount of water may vary depending on the flour.) Knead the dough until smooth and pliable, about 8 minutes
2. Roll the dough into a ball, cover with a tea towel and allow to rest for 1/2 hour - 3 hours
3. Gather a rolling pin, dusting flour, a cooling rack, a plate and a bowl of melted ghee/butter
4. Knead the dough briefly and divide into 12 portions. Roll them into smooth balls
5. Set a griddle over a moderately low heat to preheat for 3-5 mins. Dip a ball of dough into the dusting flour and roll out into a thin circle, about 6 inches in diameter. Take care to gently roll rather than stretch the dough
6. When the griddle is hot, pick up the chapati and slap it back and forth between your palms to shake off excess flour. Pop the chapati onto the griddle. Cook for about 1 minute on one side, then turn and cook the other side for another minute