Have a look... we had many and then some bites. The flavors are all married and comfortable... just like a decades old relationship. Crisp, wholesome and different tasting tart shells. Topped with a little citrusy kanda tamatar kachumber with nimbu and then the smooth dal tadka. 
5 star hors d'oeuvres served using humble everyday ingredients.Taste good??
Yes sir.
Lunch time ,snack time ,cocktail time...
Using Knorr Chef's Dal Masala.
For the Jowar Atta Tarts and Dal Tadka #KnorrMasterClass
You need
1 packet Knorr Chef's Dal Masala
Tarts1 cup Jowar atta1 tbsp sour curd or yogurt1 tbsp ghee or vegetable oil
Dal Tadka1/4 cup masur dal or Red Lentils1/4 cup moong dal dhuli1/2 tsp mustard seeds1 stalk curry leaves1 tbsp desi ghee for tadka1/2 tsp red chilli powder
Kachumber 2 tbsp finely diced onion2 tbsp finely diced tomatoes Green chilli, mint leaves diced fineLemon juice and dash saltFinely diced raw mango -optional
In a large bowl mix the jowar atta, oil or ghee ,yogurt and 2 tsp of the Knorr Chef's Dal Masala and knead to a tight dough.
Like so. You may need a tiny bit of water. I used the whey from the yogurt bowl. Allow it to rest .
In the mean while ,wash the dals together and cover with 1 1/2 cup of water. Boil over medium heat till most of the water evaporates and the dal is al dente. You don't need salt because the Masala has salt. Mix 1 tbsp Knorr Chef's Dal Masala into the dal and set aside.
Preheat oven to 180C .Make small balls of the jowar atta and press between your palms to get rounds. Press into small tart moulds and shape with your fingers. Jowar atta has no gluten, so you can shape this dough without rolling. Prick all over with a fork and bake for 10-12 minutes. Test one. You'll need to eat the tart shell. If the doughs raw taste has gone and the tart has pulled away from the mold..its done.
Heat the 1 tbsp ghee in a small pan and add mustard seeds to crackle. Add the curry parts and then add the dal. Heat over a medium flame to almost dry out any liquid left. You want a really thick dal. Bring to room temperature.Gently mix the diced onions and to with the green chilli and mint leaves. Mix a little salt and squeeze lemon juice.Place the Jowar Atta Tarts on a platter.
Spoon half tsp machined over tart and place a spoon of the thickened Knorr Chef's Dal Masala Dal on the tart and garnish with a fried curry leaf or coriander leaves.
Watch them disappear.
You could also add a little chopped raw green mango into the kachumber. It would give a real contrast to the flavours.The Tarts are crisp and buttery . Oddly enough, as I used ghee, I guess the Knorr Chef's Dal Masala gives that taste.
The kachumber brings a contrast crunch and the dal itself is restaurant style smooth and yummy.
We as Dogras,/Punjabis don't eat arhar dal or toor dal very often. This mix of both dals is what does it for us.
A different ,smooth , sophisticated way to serve this everyday dal. Serve for a meal or serve as hors d'oeuvres with cocktails. An interesting bite sized canapé doesn't have to have fancy ingredients.The humble jowar flour is a great accompaniment to dal. So make your food look beautiful and taste awesome with this Masala .So what are you baking today???
