Jowar atta tarts spiced with Knorr Chef's Dal Masala, baked and then a little kachumber or salsa added. Topped with Masur and Moong dal made with Knorr Chef's Dal Masala ,topped with a tadka or tempering of mustard seeds and curry patta.
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.
Lunch time ,snack time ,cocktail time...
Using Knorr Chef's Dal Masala.
Jowar Atta Tarts and Dal Tadka #KnorrMasterClass
1 packet Knorr Chef's Dal Masala
1 cup Jowar atta
1 tbsp sour curd or yogurt
1 tbsp ghee or vegetable oil
1/4 cup masur dal or Red Lentils
1/4 cup moong dal dhuli
1/2 tsp mustard seeds
1 stalk curry leaves
1 tbsp desi ghee for tadka
1/2 tsp red chilli powder
2 tbsp finely diced onion
2 tbsp finely diced tomatoes
Green chilli, mint leaves diced fine
Lemon juice and dash salt
Finely 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.
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 mould..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.
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???