Friday, 7 February 2014

Southern Indian White Bean Dip

Pictured in the top right along with other fabulous dip recipes!

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)
  1. Drain and rinse the beans if using canned beans. If starting with dry beans, soak and cook 1 cup to yield 3 cups cooked.
  2. Add to the bowl of a food processor along with the yogurt (and salt, if using) and process until very smooth.
  3. 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.
  4. 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.
  5. Crush the chili pepper and add to the pan. Swirl the pan to gently roast the pepper.
  6. Pour the mixture into the bowl of the food processor. Pulse a few times to combine.
  7. 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.

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