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
SUNNY TANDOORI NACHOS
with cheesy, spiced lentils & poppadom nachos
Hands on Time: 20 - 20 minutes
Overall Time: 25 - 25 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for SUNNY TANDOORI NACHOS?
The preparation time for SUNNY TANDOORI NACHOS with cheesy, spiced lentils & poppadom nachos is between 20 and 20 minutes.
What is the total time required to make SUNNY TANDOORI NACHOS with cheesy, spiced lentils & poppadom nachos?
The total time required to make SUNNY TANDOORI NACHOS with cheesy, spiced lentils & poppadom nachos is between 25 and 25 minutes.
How many servings does SUNNY TANDOORI NACHOS provide?
4 servings
What are the main ingredients in SUNNY TANDOORI NACHOS?
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
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?
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
How many calories does SUNNY TANDOORI NACHOS have?
calories
How much fat content does SUNNY TANDOORI NACHOS have?
grams
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