Combine whole wheat flour, salt, and olive oil in a bowl.

Gradually add water and knead into a smooth, elastic dough.

Knead for 5 minutes, then divide into 8 portions and shape into balls.

Preheat an iron skillet on medium-high heat.

Flatten each ball with your hand.

Roll each ball into a thin circle (approx. 6 inches diameter), using flour to prevent sticking.

Pressure cook rajma with water for 3 whistles.

Add black eyed peas and azuki beans, add water, and pressure cook for 3 more whistles.

Heat oil in a saucepan, add chopped onions and garlic; sauté until softened.

Add pureed tomatoes and cooked beans along with some water; cook for 5 minutes.

Add red chili flakes, dried oregano, paprika powder, sugar, salt, and cook until the gravy thickens.

Preheat a cast iron skillet.

Spread butter on one side of a large tortilla.

Place the buttered side down on the skillet.

Spoon bean filling over one-half of the tortilla.

Sprinkle grated cheese over the filling.

Fold the empty half of the tortilla over the filling to make a semi-circular quesadilla.

Heat until the bottom develops golden-brown spots and the cheese melts (2-3 minutes).

Press down the quesadilla to melt the cheese.

Flip the quesadilla carefully and brown the other side.

Transfer to a serving plate.

Cut into triangular portions.