Layered Mexican Dip

Tarla.Dalal's picture

Oct. 15, 2014

Layered Mexican Dip, rajma cooked with the famous salsa sauce and topped with cheese, transforms into a delectable layered dip, which tastes fabulous with corn chips.

Ingredients

For refried beans
Soaked rajma 1/4 Cup (4 tbs) (kidney beans)
Chopped tomato 1/4 Cup (4 tbs)
Chopped garlic 1 Teaspoon
Finely chopped green chili 1 Teaspoon
Finely chopped onion 1/2 Cup (8 tbs) , divided
Water 1 Cup (16 tbs)
Salt To Taste
Oil 1/2 Tablespoon
Chili powder 1/2 Teaspoon
Cumin seed powder 1/2 Teaspoon
Sugar 1/2 Teaspoon
For tomato salsa
Oil 2 Teaspoon
Finely chopped onion 2 Tablespoon
Blanched and chopped tomatoes 1 Cup (16 tbs)
Chili powder 1/2 Teaspoon
Sugar 1 Teaspoon
Tomato ketchup 2 Tablespoon
Dried oregano 1/2 Teaspoon
Salt To Taste
Other ingredients
Grated processed cheese 1/4 Cup (4 tbs)

Directions

MAKING

For Refried Beans:

1. In pressure cooker, add rajma, tomato, garlic, green chili, ¼ cup of onion, 1 cup of water and salt. Mix and pressure cook for 5 whistles.  Open the lid once steam escapes and set aside.

2. In a non-stick pan, heat oil, add the remaining ¼ cup of onion and sauté over medium flame for 1 minute.

3. Add rajma mixture, chili powder, cumin powder and sugar. Stir occasionally and cook for 2-3 minutes. Mash coarsely with the help of a masher and set aside.

For Tomato Salsa 

4. In a non-stick pan, heat oil, add onion and sauté over medium flame for 1 minute.

5. Add tomato, chili powder, sugar, tomato ketchup, oregano and salt. Stir occasionally and cook for 2-3 minutes. Set aside.

6. Preheat oven to 200 degree C or 400 degree F.

 

FINALIZING

7. In a glass bowl, spread the refried beans at the bottom, followed by tomato salsa. Sprinkle cheese on top and bake for 10-12 minutes or until cheese melts.

 

SERVING

8. Serve immediately with Nacho chips.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4