Author Notes
I got the idea for this from my mom; we were eating at one of my favorite Italian places in NYC's East Village and were served a bowl of whole white beans in oil with red pepper flakes, parsley, and garlic along with our bread. Apparently a similar dish is common in South India, except the garlic and parsley are swapped out for roasted urad dal and mustard seeds - standard seasonings in South Indian cuisine. And so I decided to turn that into a dip for a cocktail party I had some time ago. To my pleasant surprise, it was a hit. And so a dip was born.
—raspberryeggplant
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Ingredients
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3 cups
cannelini beans (or 2 15 oz cans)
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1/2 cup
yogurt
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1 tablespoon
canola oil
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1 tablespoon
urad dal
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1 teaspoon
black mustard seeds
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1
dried red chili (or 1/4 teaspoon red pepper flakes)
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1/2 teaspoon
salt (only if using unsalted beans)
Directions
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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.
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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.
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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.
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Crush the chili pepper and add to the pan. Swirl the pan to gently roast the pepper.
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Pour the mixture into the bowl of the food processor. Pulse a few times to combine.
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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.
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