A very healthy, high in protein and tasty Mexican dip which is truly a crowd pleasure. Serve it with tortilla chips or warm naan. You can prepare this a day in advance and just broil the cheese on the top before serving it.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
1/2 cup red kidney beans
1/2 cup black beans
1/4 cup chickpeas
1/8 cup whole Urad (Optional)
1 onion finely chopped
1-2 Jalapeno or green chilies finely chopped
2 tbsp Taco seasoning
Salt to taste
Oil for cooking
1 1/2 cup shredded mozzarella cheese
Few pickled jalapeno pieces and slices of olives for garnishing
2. Remove the water from the beans. Add about one cup or more water (beans should be completely covered with water). Also add little salt, 1 tsp oil and pressure cook until 4-5 whistles or cook on the direct heat until all beans are completely soft. Mash beans to a paste by using masher. Tip: If you don’t have time to do these steps, you can use canned mixed bean. Remove water, rinse with clean water and mash beans with masher.
3. Heat 1-2 tsp of oil in a pan. Add finely chopped onion and green chilies. Saute for 1-2 minutes or until onions are translucent. Then add taco seasoning, saute for few seconds before adding bean paste and salt. Add about a cup of water so the bean paste consistency is not too thick or too runny. Bean soaks the lot of water so if you are going to keep this paste for later use then add more water to make it more softer. Cook for 3-4 minutes.
I prepared it for my daughter’s surprise birthday party and everyone loved it. Try it and see yourself :).
Please do leave a comment or let me know if you have any questions.
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