Curried Red Kidney Beans Dip/Curried Rajma Dip

You may wonder to read the name of my today's dish. Yes my today's post is Red kidney beans dip which makes an excellent,protein rich dip to serve with some store bought bread sticks or as a spread on grilled baguette slices. Very simple to make, this vegan and gluten free curried rajma dip calls for simple, easily available ingredients which makes an excellent nutritious dip. Rajma aka red kidney beans are tremendously healthy to add in our weekly diet atleast once a while. I do add them often in most of my dishes as this beans are my family favourite legumes as well. Am running this week's blogging marathon with Dips for snacks as theme, hence i dished out this simple, nutritious rajma dip for the theme.

This rajma dip is quite an easiest one to make as this dip calls for just chopped onion, garlic cloves and curry powder along with cooked rajma. I prepared this Rajma dip bit chunky as we love these sort of chunky dips than the smooth ones. Sauteed onions and garlic cloves brings a nice flavor to this rajma dip and everyone at home enjoyed thoroughly having this dip with some storebought grissini breadsticks. One of the best dip to relish to bring some nutritional value even while snacking.

1/2cup Cooked Red kidney beans
1 Onion (chopped finely)
2 Garlic cloves (chopped)
1/2tsp Curry powder
Salt
Pepper powder
Olive oil (as per need)

Heat olive oil in a pan, add in the garlic cloves and saute until a nice aroma comes from.

Add the chopped onions, curry powder and cook for few minutes with salt.

Once the onions turns transculent, put off the flame.

Let the sauteed vegetable gets well cool. Now transfer this to a blender.

Add the cooked rajma, pepper powder, and salt if needed.

Blend the mixture to a bit chunky mixture or else if you need blend as smooth dip.

Serve immediately with your favourite snacks.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94