eCook Meal
Opulent Tandoori Nachos
with cheese, poppadom & spiced lentils
Get ready to experience the flavours of Indian-inspired cuisine combined with the textures of a nacho bowl. Crispy poppadoms mingling with lush tandoori lentils, held together with golden melted cheese and dolloped with coriander & hemp infused cottage cheese. Yes please.
Serving guide
Choose your portion size.
PREP THE DHAL!
Preheat the oven to 200°C. Place a pot over a medium heat with a drizzle of oil. Add the Onion and the Tandoori Rub, to taste, and fry for about 3-4 minutes until the onions are soft and translucent. Add the drained Lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 10-15 minutes. 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, Lime zest and the cottage cheese. 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, and dollops of pesto cottage cheese. Serve with the lime 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 and the Tandoori Rub, to taste, and fry for about 4-5 minutes until the onions are soft and translucent. Add the drained Lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 10-15 minutes. 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, Lime zest and the cottage cheese. 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, and dollops of pesto cottage cheese. Serve with the lime 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 and the Tandoori Rub, to taste, and fry for about 5-6 minutes until the onions are soft and translucent. Add the drained Lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 15-20 minutes. 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, Lime zest and the cottage cheese. 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, and dollops of pesto cottage cheese. Serve with the lime 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 and the Tandoori Rub, to taste, and fry for about 6-7 minutes until the onions are soft and translucent. Add the drained Lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 15-20 minutes. 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, Lime zest and the cottage cheese. 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, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R241.23
for 4 servings · R60.31 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Spinach needs 200 gWhole Spinach 350 g 350 g at R19.99 · 57% of packR11.42
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Poppadoms needs 16Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Low Fat Cottage Cheese needs 250 mlMedium Fat Cream Cheese with Black Pepper 100 g R44.99 · whole pack (size can't be divided)R44.99
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Limes needs 2Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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The Real Food Factory Coriander & Hemp Pesto needs 60 mlFresh Coriander 30 g R14.99 · whole pack (size can't be divided)R14.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- NOMU Tandoori Rub
- Grated Mozzarella & Cheddar Cheese Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Opulent Tandoori Nachos?
The preparation time for Opulent Tandoori Nachos with cheese, poppadom & spiced lentils is between 15 and 30 minutes.
What is the total time required to make Opulent Tandoori Nachos with cheese, poppadom & spiced lentils?
The total time required to make Opulent Tandoori Nachos with cheese, poppadom & spiced lentils is between 30 and 45 minutes.
How many servings does Opulent Tandoori Nachos provide?
4 servings
What are the main ingredients in Opulent Tandoori Nachos?
Chilli, Cottage Cheese, Fresh Coriander, Lentils, Lime, Mozzarella & Cheddar Cheese Mix, NOMU Tandoori Rub, Onion, Poppadom, Spinach, The Real Food Factory Coriander & Hemp Pesto, Tomato
What is the nutritional information of Opulent Tandoori Nachos?
Calories: 906, Carbs: 101 grams, Fat: grams, Protein: 62.5 grams, Sugar: 25.7 grams, Salt: 3189 grams
How do I prepare Opulent Tandoori 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. DOLLOPING DELIGHT: In a bowl, combine the coriander & hemp pesto, lime zest and the cottage cheese. 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, and dollops of pesto cottage cheese. Serve with the lime 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 and the Tandoori Rub, to taste, and fry for about 4-5 minutes until the onions are soft and translucent. Add the drained lentils and cooked chopped tomatoes and bring to the boil. Reduce the heat to low and simmer until thickening for 10-15 minutes. In the final 1-2 minutes add in the spinach to wilt. Season and add a sweetener of choice to taste. 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.
What should be prepared from my kitchen to make Opulent Tandoori Nachos?
Chilli, Cottage Cheese, Fresh Coriander, Lentils, Lime, Mozzarella & Cheddar Cheese Mix, NOMU Tandoori Rub, Onion, Poppadom, Spinach, The Real Food Factory Coriander & Hemp Pesto, Tomato
How many calories does Opulent Tandoori Nachos have?
906 calories
How much fat content does Opulent Tandoori Nachos have?
grams