Dal Makhani Nachos
Dal Makhani Nachos
Give your dal makhni a royal upgrade with our Butter Tikka Masala—creamy, smoky, and irresistibly flavorful.
Ingredients
- 1 plate full tortilla chips
- ¼ cup Dal Makhani (prepared, see instructions below)
- 1/3 cup mozzarella cheese, shredded
- 3 cherry tomatoes, diced
- 1 tbsp cilantro, chopped
- 1 tbsp red onion, chopped
- 1 tbsp sour cream
For the Dal Makhani Base
- ½ cup whole urad dal (black lentils)
- 1/8 cup rajma (kidney beans)
- Water (for pressure cooking)
- Dal Tadka (Masala Gossip)
In this Recipe
How To Prepare
Prepare the Dal Makhani
Soak the lentils and beans: Soak ½ cup whole urad dal and 1/8 cup rajma overnight or for at least 8 hours.
Pressure cook: Wash the soaked lentils and beans thoroughly. Pressure cook them with water for about 30 minutes or until completely soft and cooked through.
Prepare the Tadka: Heat a saucepan over medium heat and add the Dal Tadka.
Combine: Add the boiled dal mixture into the Tadka, mix well, and simmer for about 30minutes, adding water as necessary until the dal reaches a smooth, creamy consistency.
Assemble the Nachos
Prepare the base: Grab a large plate and layer with a generous amount of tortilla chips.
Add the dal makhani: Spoon ¼ cup Dal Makhani evenly over the tortilla chips.
Add cheese: Sprinkle 1/3 cup shredded mozzarella cheese on top of the dal makhani. Place the plate in the oven or under a broiler until the cheese melts completely.
Top with fresh ingredients: Add diced cherry tomatoes, chopped red onion, fresh cilantro, and drizzle 1 tbsp sour cream over the top.
