South Indian White Bean Dip

• 3 cups cannelini beans (or 2 15 oz cans)
• 1/2 cup yogurt
• 1 tablespoon canola oil
• 1 tablespoon urad dal
• 1 teaspoon black mustard seeds
• 1 dried red chili (or 1/4 teaspoon red pepper flakes)
• 1/2 teaspoon salt (only if using unsalted beans)

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.

cannelini beans, yogurt, canola oil, urad dal, black mustard seeds, red chili, salt

Taken from food52.com/recipes/8887-south-indian-white-bean-dip (may not work)