What are the main ingredients in SUNNY TANDOORI NACHOS?

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

What is the nutritional information of SUNNY TANDOORI NACHOS?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare SUNNY TANDOORI NACHOS?

PREP AND MAKE THE DHAL: Preheat the oven to 200°C. Place a pot over a low-medium heat with a drizzle of oil. Add the chopped onion and the Tandoori Rub to taste and fry for about 4-5 minutes until the onion is soft and translucent. Add the drained lentils and the cooked chopped tomatoes and bring to the boil. Reduce to a low heat and allow to simmer and thicken for 15-20 minutes. On completion, add seasoning and a sweetener of choice to taste. POPPADOMS: Place a pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms for 30 seconds per side, until golden and puffed up. As soon as the poppadoms start to curl, flip and flatten them out. Keep flipping and flattening until golden all over. On completion, gently break into quarters. 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. In a bowl, combine the coriander & chilli pesto with the cottage cheese. TIME TO MUNCH!: Remove the cheesy dhal from the oven and either munch it right out of the dish or plate up: pile on the delicious dhal and surround with the poppadom nachos for scooping it up. Garnish with some fresh chopped chilli, fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!

What should be prepared from my kitchen to make SUNNY TANDOORI NACHOS?

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

SUNNY TANDOORI NACHOS

Name: SUNNY TANDOORI NACHOS
Prep time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive & coconut); Sugar/Sweetener/Honey; Salt & Pepper; Water

Just when you thought nachos couldn’t get any more enticing: crispy poppadoms mingling with lush tandoori lentils, strings of melted cheese, and dollops of coriander-chilli cottage cheese. Yes please.

SUNNY TANDOORI NACHOS

with cheesy, spiced lentils & poppadom nachos

Hands on Time: 20 - 20 minutes

Overall Time: 25 - 25 minutes

Download the Recipe for 2

Ingredients:

Chilli
Chillies
Chunky Cottage Cheese
Cooked Chopped Tomato
Cooked Chopped Tomatoes
Fresh Coriander
Grated Cheese Mix
Lentils
Lime
Limes
NOMU Tandoori Rub
Onion
Onions
Pesto Princess Coriander & Chilli Pesto
Poppadoms

From your kitchen:

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

Serves 1

PREP AND MAKE THE DHAL
Preheat the oven to 200°C. Place a pot over a low-medium heat with a drizzle of oil. Add the chopped onion and the Tandoori Rub to taste and fry for about 3-4 minutes until the onion is soft and translucent. Add the drained lentils and the cooked chopped tomatoes and bring to the boil. Reduce to a low heat and allow to simmer and thicken for 10-15 minutes. On completion, add seasoning and a sweetener of choice to taste.
POPPADOMS
Place a pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms for 30 seconds per side, until golden and puffed up. As soon as the poppadoms start to curl, flip and flatten them out. Keep flipping and flattening until golden all over. On completion, gently break into quarters.
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. In a bowl, combine the coriander & chilli pesto with the cottage cheese.
TIME TO MUNCH!
Remove the cheesy dhal from the oven and either munch it right out of the dish or plate up: pile on the delicious dhal and surround with the poppadom nachos for scooping it up. Garnish with some fresh chopped chilli, fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!

Onion - 1
NOMU Tandoori Rub - 15ml
Lentils - 120g
Cooked Chopped Tomatoes - 200g
Poppadoms - 4
Grated Cheese Mix - 75g
Chunky Cottage Cheese - 50g
Pesto Princess Coriander & Chilli Pesto - 10ml
Lime - 1
Fresh Coriander - 4g
Chilli - 1

Download the Recipe

Serves 2

PREP AND MAKE THE DHAL
Preheat the oven to 200°C. Place a pot over a low-medium heat with a drizzle of oil. Add the chopped onion and the Tandoori Rub to taste and fry for about 4-5 minutes until the onion is soft and translucent. Add the drained lentils and the cooked chopped tomatoes and bring to the boil. Reduce to a low heat and allow to simmer and thicken for 15-20 minutes. On completion, add seasoning and a sweetener of choice to taste.
POPPADOMS
Place a pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms for 30 seconds per side, until golden and puffed up. As soon as the poppadoms start to curl, flip and flatten them out. Keep flipping and flattening until golden all over. On completion, gently break into quarters.
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. In a bowl, combine the coriander & chilli pesto with the cottage cheese.
TIME TO MUNCH!
Remove the cheesy dhal from the oven and either munch it right out of the dish or plate up: pile on the delicious dhal and surround with the poppadom nachos for scooping it up. Garnish with some fresh chopped chilli, fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!

Onion - 1
NOMU Tandoori Rub - 30ml
Lentils - 400g
Cooked Chopped Tomato - 400g
Poppadoms - 8
Grated Cheese Mix - 150g
Chunky Cottage Cheese - 100g
Pesto Princess Coriander & Chilli Pesto - 20ml
Limes - 2
Fresh Coriander - 8g
Chilli - 1

Download the Recipe

Serves 3

PREP AND MAKE THE DHAL
Preheat the oven to 200°C. Place a pot over a low-medium heat with a drizzle of oil. Add the chopped onion and the Tandoori Rub to taste and fry for about 4-5 minutes until the onion is soft and translucent. Add the drained lentils and the cooked chopped tomatoes and bring to the boil. Reduce to a low heat and allow to simmer and thicken for 15-20 minutes. On completion, add seasoning and a sweetener of choice to taste.
POPPADOMS
Place a pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms for 30 seconds per side, until golden and puffed up. As soon as the poppadoms start to curl, flip and flatten them out. Keep flipping and flattening until golden all over. On completion, gently break into quarters.
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. In a bowl, combine the coriander & chilli pesto with the cottage cheese.
TIME TO MUNCH!
Remove the cheesy dhal from the oven and either munch it right out of the dish or plate up: pile on the delicious dhal and surround with the poppadom nachos for scooping it up. Garnish with some fresh chopped chilli, fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!

Onion - 1
NOMU Tandoori Rub - 30ml
Lentils - 400g
Cooked Chopped Tomato - 400g
Poppadoms - 12
Grated Cheese Mix - 150g
Chunky Cottage Cheese - 100g
Pesto Princess Coriander & Chilli Pesto - 20ml
Limes - 2
Fresh Coriander - 8g
Chilli - 1

Download the Recipe

Serves 4

PREP AND MAKE THE DHAL
Preheat the oven to 200°C. Place a pot over a low-medium heat with a drizzle of oil. Add the chopped onion and the Tandoori Rub to taste and fry for about 6-7 minutes until the onion is soft and translucent. Add the drained lentils and the cooked chopped tomatoes and bring to the boil. Reduce to a low heat and allow to simmer and thicken for 20-25 minutes. On completion, add seasoning and a sweetener of choice to taste.
POPPADOMS
Place a pan over a medium-high heat with enough oil to cover the base. When the oil is hot, shallow fry the poppadoms for 30 seconds per side, until golden and puffed up. As soon as the poppadoms start to curl, flip and flatten them out. Keep flipping and flattening until golden all over. On completion, gently break into quarters.
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. In a bowl, combine the coriander & chilli pesto with the cottage cheese.
TIME TO MUNCH!
Remove the cheesy dhal from the oven and either munch it right out of the dish or plate up: pile on the delicious dhal and surround with the poppadom nachos for scooping it up. Garnish with some fresh chopped chilli, fresh coriander, and dollops of pesto cottage cheese. Serve with the lime wedges. Eat it while it's hot!