eCook Meal
SUNNY TANDOORI NACHOS
with cheesy, spiced lentils & poppadom nachos
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R210.21
for 4 servings · R52.55 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Pesto Princess Coriander & Chilli Pesto needs 40 mlCold Pressed Pineapple, Ginger and Chilli Shot 100 ml 100 ml at R28.99 · 40% of packR11.60
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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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Limes needs 3Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Chunky Cottage Cheese needs 200 gOrganic Low Fat Chunky Cottage Cheese with Chives 250 g 250 g at R50.99 · 80% of packR40.79
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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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Poppadoms needs 16Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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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:
- Grated Cheese Mix
- NOMU Tandoori Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Cheese Mix, Chilli, Chunky Cottage Cheese, Fresh Coriander, Lentils, Lime, NOMU Tandoori Rub, Onion, Pesto Princess Coriander & Chilli Pesto, Poppadom, Tomato
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?
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.
What should be prepared from my kitchen to make SUNNY TANDOORI NACHOS?
Cheese Mix, Chilli, Chunky Cottage Cheese, Fresh Coriander, Lentils, Lime, NOMU Tandoori Rub, Onion, Pesto Princess Coriander & Chilli Pesto, Poppadom, Tomato
How many calories does SUNNY TANDOORI NACHOS have?
calories
How much fat content does SUNNY TANDOORI NACHOS have?
grams