Dal Makhani Nachos
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 Makhani Tadka (Masala Gossip)
Instructions:
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Prepare the Dal Makhani:
1. Soak the lentils and beans:
○ Soak ½ cup whole urad dal and 1/8 cup rajma overnight or for at least 8 hours.
2. 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.
3. Prepare the Tadka & combine:
○Heat a saucepan over medium heat and add the Dal Tadka.
○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.
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Assemble the Nachos:
1. Prepare the base:
○Grab a large plate and layer with a generous amount of tortilla chips.
2. Add the dal makhani:
○Spoon ¼ cup Dal Makhani evenly over the tortilla chips.
3. 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.
4. Top with fresh ingredients:
○Add diced cherry tomatoes, chopped red onion, fresh cilantro, and drizzle 1 tbsp sour cream over the top.
