I donno whether I was stuck by amnesia or is it the hectic pace of life that is turning me in to a forgetful person. I made this dip during October last year at a friend’s request who wanted to have an easy-to-make healthy dip for her Diwali dinner party. Besides suggesting Crudités with Sour Cream Dip, I shared with her the recipe for this dip and sent her the pictures too. After clicking the pictures, I put them in a folder and somehow managed to forget all about them.
Recently I was going through my folder and I chanced to stumble upon them. I couldn’t believe that I had forgotten all about this dip! It is healthy, simple and very easy to prepare. It goes well with tacos and tortilla chips. Serve them with the chips of your choice. I would suggest go for the baked ones so that you can indulge guilt free! Though I must warn you that it will disappear faster than you can imagine 😉
Feel free to adjust the ingredients to suit your taste. Here is the quantity of ingredients I used:
½ cup red kidney beans (lal rajma)
1 medium red onion, finely chopped
1 medium tomato, core removed and finely chopped
1 tbsp cilantro, chopped roughly
1 green chilli, finely chopped
1 tbsp Cottage Cheese or Feta Cheese (grated or crumbled)
½ tsp dry herb of your choice (I used mixed herbs)
1 tsp lemon juice
Crushed black pepper to taste
Salt to taste
Soak the red kidney beans for 3-4 hours (or overnight) and boil them till they soften (I pressure cook them to quicken the process)
Coarsely mash them using the back of a fork. Add rest of the ingredients and mix them gently with a fork.
Taste the dip and adjust flavors.
Serve with nachos or tortilla chips. I personally like this dip with lavash crackers.
Makes 1 medium bowl
Thanks for visiting and see you soon again with another exciting recipe!
Post linked to Whole Food Wednesday by Beyond the Peel