I got the idea for this from my mom; we were eating at one of my favorite Italian places in NYC's East Village and were served a bowl of whole white beans in oil with red pepper flakes, parsley, and garlic along with our bread. Apparently a similar dish is common in South India, except the garlic and parsley are swapped out for roasted urad dal and mustard seeds - standard seasonings in South Indian cuisine. And so I decided to turn that into a dip for a cocktail party I had some time ago. To my pleasant surprise, it was a hit. And so a dip was born. <br />

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