South Indian White Bean Dip – a delicious recipe with cannelini beans, yogurt, canola oil, urad dal, black mustard seeds, red chili. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
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.
2
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.
3
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.
4
Crush the chili pepper and add to the pan. Swirl the pan to gently roast the pepper.
5
Pour the mixture into the bowl of the food processor. Pulse a few times to combine.
6
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.
280
kcal
Calories
7
g
Fat
43
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups cannelini beans (or 2 15 oz cans), 1/2 cup yogurt, 1 tablespoon canola oil, 1 tablespoon urad dal, and more.
Yes, South Indian White Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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