By Devi Poojari
August 23, 2023
Image Credit: Wikimedia Commons
Traditionally made with canned white beans, this versatile bean dip works well with all kinds of hearty beans – rajma, black eyed peas, black beans. Tap to see how to make it.
Image Credit: ekilu
½ cup cooked rajma 4 cloves garlic, crushed 1 teaspoon cumin seeds ½ onion, chopped 1 tablespoon olive oil 1 teaspoon red chilli flakes 1 tomato, sliced ¼ cup fresh coriander, chopped ¼ cup pickled onions, sliced Salt and pepper, to taste
Image Credit: Red House Spice
Heat the olive oil in a pan and add the red chilli flakes and cumin seeds.
Image Credit: FoodByMaria
Once they begin to sizzle, add the crushed garlic and chopped onion to sauté for 3-4 minutes.
Image Credit: Tesco Real Food
Add the cooked rajma and toss well to combine before seasoning with salt and pepper.
Image Credit: Archana's Kitchen
Add a quarter cup of the cooked rajma liquid or water to the bean mixture and simmer until it thickens.
Image Credit: WLOS
Once almost all the liquid has evaporated, take a masher and begin to mash the mixture until it is coarse.
Image Credit: Veggies Don't Bite
Transfer to a bowl to cool and garnish with chopped coriander, pickled onions, sliced tomatoes and a drizzle of olive oil. Serve warm with pita bread.
Image Credit: The Annoyed Thyroid