What are the main ingredients in Indian-style Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Indian-style Nachos?

Calories: 728, Carbs: 83 grams, Fat: grams, Protein: 47.7 grams, Sugar: 16.6 grams, Salt: 2235 grams

How do I prepare Indian-style Nachos?

POPP-ADOMS...: Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside. MELTING MOMENT!: Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 6-7 minutes until the cheese has melted and started bubbling. DOLLOPING DELIGHT: In a bowl, combine the coriander & hemp pesto, lemon zest and the yoghurt. Season to taste and set aside for serving. A FUSION FEAST!: Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, any remaining chilli, and dollops of pesto yoghurt. Serve with any remaining lemon wedges. Eat it while it's hot! PREP THE DHAL!: Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion, ¾ of the sliced chilli and the Tandoori rub to taste, and fry for about 4-5 minutes until the onions are soft and translucent. Add the drained lentils, the diced tomatoes and 40ml of water and bring to a boil. Reduce the heat to low and simmer until thickening for 10-15 minutes. Add more water if it starts to dry out. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste.

What should be prepared from my kitchen to make Indian-style Nachos?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Indian-style Nachos

Get ready to experience the flavours of Indian-inspired cuisine combined with the textures of a nacho bowl. Crispy poppadoms mingling with lush spiced lentils, held together with golden melted cheese and dolloped with coriander & hemp infused yoghurt. Yes please.

Indian-style Nachos

with cheese, poppadoms & spiced lentils

Hands on Time: 25 - 40 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Coriander & Hemp Pesto
Fresh Chilli
Fresh Chillies
Fresh Coriander
Grated Mozzarella & Cheddar Cheese Mix
Lemon
Lemons
Lentils
NOMU Tandoori Rub
Onion
Onions
Plain Yoghurt
Plum Tomato
Plum Tomatoes
Poppadoms
Spinach

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

PREP THE DHAL!
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion, ¾ of the sliced chilli and the Tandoori rub to taste, and fry for about 3-4 minutes until the onions are soft and translucent. Add the drained lentils, the diced tomatoes and 20ml of water and bring to a boil. Reduce the heat to low and simmer until thickening for 10-15 minutes. Add more water if it starts to dry out. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste.
POPP-ADOMS...
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside.
MELTING MOMENT!
Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 6-7 minutes until the cheese has melted and started bubbling.
DOLLOPING DELIGHT
In a bowl, combine the coriander & hemp pesto, lemon zest and the yoghurt. Season to taste and set aside for serving.
A FUSION FEAST!
Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, any remaining chilli, and dollops of pesto yoghurt. Serve with any remaining lemon wedges. Eat it while it's hot!

Onion - 1
Fresh Chilli - 1
NOMU Tandoori Rub - 15ml
Lentils - 120g
Plum Tomato - 1
Spinach - 50g
Poppadoms - 2
Grated Mozzarella & Cheddar Cheese Mix - 50g
Coriander & Hemp Pesto - 15ml
Lemon - 1
Plain Yoghurt - 50ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

PREP THE DHAL!
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion, ¾ of the sliced chilli and the Tandoori rub to taste, and fry for about 4-5 minutes until the onions are soft and translucent. Add the drained lentils, the diced tomatoes and 40ml of water and bring to a boil. Reduce the heat to low and simmer until thickening for 10-15 minutes. Add more water if it starts to dry out. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste.
POPP-ADOMS...
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside.
MELTING MOMENT!
Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 6-7 minutes until the cheese has melted and started bubbling.
DOLLOPING DELIGHT
In a bowl, combine the coriander & hemp pesto, lemon zest and the yoghurt. Season to taste and set aside for serving.
A FUSION FEAST!
Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, any remaining chilli, and dollops of pesto yoghurt. Serve with any remaining lemon wedges. Eat it while it's hot!

Onion - 1
Fresh Chilli - 1
NOMU Tandoori Rub - 30ml
Lentils - 240g
Plum Tomato - 1
Spinach - 100g
Poppadoms - 4
Grated Mozzarella & Cheddar Cheese Mix - 100g
Coriander & Hemp Pesto - 30ml
Lemon - 1
Plain Yoghurt - 100ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

PREP THE DHAL!
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion, ¾ of the sliced chilli and the Tandoori rub to taste, and fry for about 5-6 minutes until the onions are soft and translucent. Add the drained lentils, the diced tomatoes and 60ml of water and bring to a boil. Reduce the heat to low and simmer until thickening for 15-20 minutes. Add more water if it starts to dry out. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste.
POPP-ADOMS...
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside.
MELTING MOMENT!
Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 7-10 minutes until the cheese has melted and started bubbling.
DOLLOPING DELIGHT
In a bowl, combine the coriander & hemp pesto, lemon zest and the yoghurt. Season to taste and set aside for serving.
A FUSION FEAST!
Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, any remaining chilli, and dollops of pesto yoghurt. Serve with any remaining lemon wedges. Eat it while it's hot!

Onions - 2
Fresh Chillies - 2
NOMU Tandoori Rub - 45ml
Lentils - 360g
Plum Tomatoes - 2
Spinach - 150g
Poppadoms - 6
Grated Mozzarella & Cheddar Cheese Mix - 150g
Coriander & Hemp Pesto - 45ml
Lemons - 2
Plain Yoghurt - 150ml
Fresh Coriander - 12g

Download the Recipe

Serves 4

PREP THE DHAL!
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the onion, ¾ of the sliced chilli and the Tandoori rub to taste, and fry for about 6-7 minutes until the onions are soft and translucent. Add the drained lentils, the diced tomatoes and 80ml of water and bring to a boil. Reduce the heat to low and simmer until thickening for 15-20 minutes. Add more water if it starts to dry out. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste.
POPP-ADOMS...
Place a clean pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. On completion, gently break into quarters. Set aside.
MELTING MOMENT!
Spread out the tomato and lentil dhal in an even layer in an ovenproof dish and scatter over the grated cheese mix. Pop in the oven for 7-10 minutes until the cheese has melted and started bubbling.
DOLLOPING DELIGHT
In a bowl, combine the coriander & hemp pesto, lemon zest and the yoghurt. Season to taste and set aside for serving.
A FUSION FEAST!
Pile on the delicious dhal and surround with the poppadom “nachos” for scooping it up. Garnish with some fresh coriander, any remaining chilli, and dollops of pesto yoghurt. Serve with any remaining lemon wedges. Eat it while it's hot!