Layered Mexican Dip Video by Tarla Dalal Video by Tarla Dalal
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Layered Mexican Dip Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
28 Mins
Total Time
38 Mins
Makes
4.00 servings
Ingredients
For The Refried Beans
1/4 cup soaked Kashmiri rajma (kidney beans)
1/4 cup chopped tomato
1 tsp chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/2 cup finely chopped onion
1/2 tbsp oil
1/2 tsp chilli powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp sugar
salt to taste
For The Tomato Salsa
1 cup blanched and chopped tomatoes
2 tsp oil
2 tbsp finely chopped onion
1/2 tsp chilli powder
1 tsp sugar
2 tbsp tomato ketchup
1/2 tsp dried oregano
salt to taste
Other Ingredients
1/4 cup grated processed cheese
For Serving
Method
- Combine the rajma, tomatoes, garlic, green chillies, ¼ cup of onions, 1 cup of water and salt, mix well and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid. Keep aside.
- Heat the oil in a broad non-stick pan, add the remaining ¼ cup of onions and sauté on a medium flame for 1 minute.
- Add the rajma mixture, chilli powder, cumin seeds powder and sugar and cook on a medium flame for 2 to 3 minutes, while stirring occasionally and mashing coarsely with the help of a masher. Keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the tomatoes, chilli powder, tomato ketchup, oregano and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
- Pour the refried beans in a glass bowl, pour the tomato salsa over it and finally sprinkle the cheese evenly over it.
- Bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the cheese melts.
- Serve immediately with nacho chips.
See step by step images of Layered Mexican Dip
