Layered Mexican Dip,rajma cooked with the famous salsa sauce and topped with cheese, transforms into a delectable layered dip.Recipe Link : http://www.tarladalal.com/Layered-Mexican-Dip-22712rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Layered Mexican DipThis dip is far above anybody’s normal expectations! Layers of refried beans and salsa sauce are topped with cheese and baked till the layers fuse, giving rise to the Layered Mexican Dip, a dip so exciting that you it can transform any ordinary chips or even a slice of toasted bread or garlic bread into an exciting treat.Preparation Time: 10 minutes. Cooking Time: 28 minutes. Baking Temperature: 200°C (400°C). Baking Time: 15 to 17 minutes.Serves 4.For the refried beans¼ cup soaked and drained rajma (kidney beans)¼ cup chopped tomatoes1 tsp chopped garlic (lehsun)1 tsp finely chopped green chillies½ cup finely chopped onions½ tbsp oil½ tsp chilli powder½ tsp cumin seeds (jeera) powder½ tsp sugarSalt to tasteFor the tomato salsa 1 cup blanched and chopped tomatoes2 tsp oil2 tbsp finely chopped onions½ tsp chilli powder1 tsp sugar2 tbsp tomato ketchup½ tsp dried oreganoSalt to tasteOther ingredients¼ cup grated processed cheeseFor servingNacho ChipsFor the refried beans1. 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. 2. Allow the steam to escape before opening the lid. Keep aside.3. 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.4. 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.For the tomato salsa 1. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.2. 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.How to proceed1. Pour the refried beans in a glass bowl, pour the tomato salsa over it and finally sprinkle the cheese evenly over it. 2. 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.