About the Recipe
Dal makhani has a creaminess similar to refried beans, and the added spices enhance the flavor of these nachos. I’ve been enjoying dal makhani nachos for years. It is such a natural combination that I never even thought to share it before.
Serve these nachos at your next party, or make them yourself the next time you have leftover dal makhani.
Indian-Mexican fusion food is a fun category. The two cuisines share many of the same ingredients, sometimes feeling very similar and other times so different. Some other Indian-Mexican recipes: paneer tacos, tamarind margarita, raw mango margarita, and more to come!
Dal Makhani – a popular Indian dal, makes a nice substitute for refried beans.
Cheese – I like to use cheddar or a mix of cheddar and mozzarella. Monterey Jack is a good choice as well. Any cheese you would normally make nachos with will work.
Tomatoes – the addition of tomatoes, green chili, onions, and cilantro after baking gives the dish a freshness
Serve with salsa or chili oil.
- For a different dal, try it with slow cooker masoor dal
- Use your cheese of choice
- Add crumbles of paneer for another texture
- Use Fritos for a frito-pie style dal makhani
Dal Makhani Nachos
- ¾ pound tortilla chips
- 1 cup dal makhani
- ½ cup cheddar cheese
- ½ cup mozzarella cheese
- 1 tomato
- 1 Tbsp cilantro
- 3 Tbsp red onion chopped
- 2 Tbsp pickled jalapeno optional
- 1 Fresh green chili
- ¼ cup guacamole
- ¼ cup sour cream
- Spread tortilla chips evenly on a sheet pan. Spread dal makhani evenly over the chips. Top with cheeses of choice.
- Bake at 350°F for 5 minutes. The dal makhani should be warmed all of the way through, and the cheese should be melted.
- Remove from oven. Top with tomato, red onion, chilies, guacamole, sour cream, and cilantro.