Black Bean Dip
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.
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