Boil whole wheat pasta until cooked with a teaspoon of salt and 2-3 drops of oil.
In a pan, heat the oil, then add the bay leaf, sesame seeds, cumin seeds, sliced onions, and grated ginger and cook for a few minutes.
Stir in the turmeric and chilli powder for a minute, then add the parboiled rajma and cook for another minute.
Toss in the parboiled cauliflower/broccoli and combine thoroughly.
Stir in the finely crushed peanuts for another minute, then add the cooked pasta and stir fry for another 1-2 minutes, or until the pasta is thoroughly coated with all of the spices and onions.
When done, turn off the heat and stir in the milk and shredded cheese.
Serve with finely chopped dill/coriander leaves as a garnish.