Ingredients
- Rajma (Kidney Beans) – 1 cup (soaked for 6-8 hours or overnight)
- Yogurt – 2-3 tbsp
- Garlic – 1-2 cloves (finely chopped or minced)
- Lemon Juice – 1 tbsp
- Olive Oil – 1 tbsp
- Cumin Powder – ½ tsp
- Coriander Powder – ½ tsp
- Red Chili Powder – ½ tsp
- Salt – to taste
- Fresh Coriander Leaves – 1 tbsp (chopped, for garnish)
- Water – as needed (to adjust consistency)
Preparation
In a pressure cooker or pot, cook the soaked rajma until soft and tender (around 4-5 whistles in a pressure cooker). Drain the water and let it cool down.
In a blender or food processor, add the cooked rajma, yogurt, garlic, lemon juice, olive oil, cumin powder, coriander powder, red chili powder, and salt.
Blend until smooth, adding water little by little to reach your desired consistency (you can make it creamy or a bit thicker, as per preference).
Transfer the dip to a serving bowl.
Garnish with freshly chopped coriander leaves.
Serve with veggie sticks, crackers, pita bread, or as a spread for sandwiches.
Servings: 4-5
Notes
- For extra flavor, you can add a pinch of smoked paprika or a dash of hot sauce.
- This dip can be refrigerated for 2-3 days.
- You can add tahini or avocado for a richer texture.
- Adjust the consistency by adding more or less water based on your preference.
