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Southern Indian White Bean Dip
Makes 3 cups
- 3 cups cooked white navy beans or cannelini beans (or 2 x 15 oz cans)
- 1/2 cup sour cream or Greek yoghurt
- 1 tablespoon ghee (clarified butter) or vegetable oil **
- 1 tablespoon urad dal (also known as black lentils or Beluga lentils) **
- 1 teaspoon black mustard seeds **
- 1 dried red chili (or 1/4 teaspoon red pepper flakes)
- 1/2 teaspoon salt (only if using unsalted beans)
- Drain and rinse the beans if using canned beans. If starting with dry beans, soak and cook 1 cup to yield 3 cups cooked.
- Add to the bowl of a food processor along with the yogurt (and salt, if using) and process until very smooth.
- In a small covered saucepan, heat the oil over medium heat until shimmering. Add the urad dal and cook until lightly browned, about 2 minutes.
- Add the mustard seeds and cover the pan. The seeds will start to pop after about 30 seconds. Let the seeds pop for another 5 seconds and then remove the pan from the heat.
- Crush the chili pepper and add to the pan. Swirl the pan to gently roast the pepper.
- Pour the mixture into the bowl of the food processor. Pulse a few times to combine.
- Dip can be stored in the refrigerator for up to two weeks; bring to room temperature (or heat on low power in the microwave) before serving.
** Ghee (clarified butter), urad dal and black mustard seeds are all available in stores that sell Indian groceries.
Adapted from http://food52.com/recipes/print/8887