4 servings
5 min
10 min
Very Easy
A healthy and delicious gluten free dip that can be turned vegan as well.


Number of serving: 4
1/2 cup red kidney beans (lal rajma)

1 medium red onion, finely chopped

1 medium tomato, core removed and finely chopped

1 tbsp cilantro, chopped roughly

1 green chilli, finely chopped

1 tbsp cottage cheese, grated or crumbed (as preferred)

1/2 tsp dry herb of your choice (I used mixed herbs)

1 tsp lemon juice

Crushed black pepper to taste

Salt to taste


  • Soak the red kidney beans for 3-4 hours (or overnight) and boil them till they soften
    Coarsely mash them and add all the ingredients. Mix them with a fork.
    Serve with taco or tortilla chips.

    Makes 1 medium bowl


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