1/4 cup black beans
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
1 tsp lemon juice
1/2 tsp roasted cumin seeds (jeera) powder
salt to taste
- Pressure cook black beans with 1½ cups of water and salt for 2 whistles or till they are done.
- Cool, drain and discard the water.
- Combine all the remaining ingredients with the black beans in a bowl.
- Lightly mash with the back of a spoon.
- Serve with pita chips.
Recipe Source: Black Bean Dip by Tarla Dalal