Bombay Street Nachos

Directions

1. In a pot, warm oil over medium heat. Add onion, sautéing until soft, approximately 5 minutes.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in cumin, coriander, turmeric, garam masala, and chili powder. Toast spices for 30 seconds.
4. Add tomato paste and cook for another minute.
5. Pour in lentils and broth. Bring to a boil, then reduce heat and simmer for 15-17 minutes or until lentils are tender. Drain excess liquid if needed. Season with salt and pepper
6. Preheat oven to 375°F (190°C).
7. Spread tortilla chips (or papdi) evenly on a large baking sheet or oven-safe dish.
8. Sprinkle cheese over the chips and bake for 5-7 minutes, or until melted.
9. Remove from oven and evenly distribute spiced lentils over the melted cheese. Drizzle with chutneys and yogurt (or sour cream).
10. Top with tomatoes, onion, cilantro, jalapeños, and pomegranate. Optionally top with sev for an extra crunch.
11. Serve immediately with extra chutneys on the side for dipping.