by raspberryeggplant
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raspberryeggplant's Notes:
Expand3 cups cannelini beans (or 2 15 oz cans) Ask a question about this ingredient
1/2 cup yogurt Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
1 tablespoon urad dal Ask a question about this ingredient
1 teaspoon black mustard seeds Ask a question about this ingredient
1 dried red chili (or 1/4 teaspoon red pepper flakes) Ask a question about this ingredient
1/2 teaspoon salt (only if using unsalted beans) Ask a question about this ingredient
Drain and rinse the beans. Add to the bowl of a food processor along with the yogurt (and salt, if using) and process until very smooth.
Ask a question about this stepIn a small covered saucepan, heat the oil over medium heat until shimmering. Add the urad dal and cook until lightly browned, about 2 minutes.
Ask a question about this stepAdd 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.
Ask a question about this stepCrush the chili pepper and add to the pan. Swirl the pan to gently roast the pepper.
Ask a question about this stepPour the mixture into the bowl of the food processor. Pulse a few times to combine.
Ask a question about this stepDip 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.
Ask a question about this stepThis looks great! I want to try this out when I get the ingredients.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
Thanks! It's incredibly easy to make but tastes so different from most bean dips.