1 can red kidney beans, drained and rinsed
1/4 large onion, minced
1 clove garlic, minced
1/2 t cumin
1 t dijon mustard
1 t garam masala
1. Saute onion and garlic one minute; add beans and several grinds of pepper, cooking for 5 minutes over medium-low heat.
2. In food processor, puree beans/onion/garlic with the cumin, mustard, and masala, adding enough lime juice to get to a dip-able consistency.
Best served slightly chilled. Three of us ate this up rather quickly, so you may want to double or even triple the recipe for your next screening of Gumnaam. Doubling the proportion of masala may make dance, just like Enid.