Indian Summer Appetizer: Make-Ahead

Instructions:

1. Combine the mashed moong dal, tamarind chutney, lime juice, onions, and cilantro in a bowl.
2. Stir in the chaat masala and black salt until the mixture is a cohesive, pale-yellow paste, then set aside in the fridge.
3. Roll out the puff pastry on parchment paper into a rectangle.
4. Spread the chilled moong dal mixture in a thin, even layer across the surface, leaving a 1/2 inch border.
5. Carefully roll the pastry into a tight log, pressing firmly to avoid air pockets.
6. Brush the log with beaten egg and sprinkle with sesame seeds.
7. Bake at 400°F (200°C) for 8-10 minutes until the pastry is mahogany-colored and crisp.
8. Remove from the oven and allow to cool completely, then transfer to the refrigerator for 1 hour to firm the filling.
9. Using a serrated knife, slice the chilled log into 1/2 inch rounds and arrange on a cold platter.