Vegetarian Shepherds Pie with Moong Dal

I came across this recipe of Chef Jeena’s site several months ago. Loved it for its versatility and nutrition. The ingredients sounded so much Indian, just the preparation was different. A smile came across my face when this made me realize a deeper message. We live in different countries, dress in different ways, have different living habits…..yet the way our heart, our bodies function are the same. We all have the same emotions and when we look deep inside we all are connected by a bond called love, which blurs the distance and boundaries. We are different branches of the same tree ..hanging in different countries may be 🙂 So with love filled in my heart and a smile on my face, I proceed with the details 🙂 The base recipe is just like hers. Just added a few stuff for my kind of flavouring.
Ingredients:
1/2 cup Moong Dal
1 cup of assorted vegetables, chopped – I used 3 carrots, Beans and Peas
1 tsp finely chopped ginger
3 tbsp Maggi bhuna masala/ sautéed tomato-ginger-onion paste
1 tbsp corn flour (optional)
Salt to taste
For topping:
6 Medium sized potatoes – chopped
1/4 tsp garlic powder
3-4 tsp chunky peanut butter (optional, I added out of greed;-)) Or 1 tbsp butter or margerine
Method:
  • Wash and soak the moong dal for 5-6 hours.
  • Pressure cook with a little more than 1 cup water, salt and ginger for about 20 minutes.
  • Heat 1 tbsp Oil. Add garlic paste and saute. Add onion paste. Add tomato puree, saute.
  • Add vegetables to the cooker, salt, tomato-ginger-oinion paste. Pressure cook for 5-7 minutes. Add cornflour. (I wanted a little bit of binding, can be skipped). Cook for 2 minutes. Set aside.
  • Boil water. Add salt. Add potatoes and cook till tender. Strain. Mash them so that no lumps remain. Mix garlic powder and peanut butter. Set aside.
  • In a baking dish of about 8″ spread the lentils and vegetable mixture. Arrange the mashed potatoes on top. Spread it with the back of a spoon. With a fork make lines on the top.
  • On a pre-heated grill, grill the pie until top is golden brown. Serve hot with bread or as is!

 

 

Sending this to the Tuesday bookmarked event hosted by Priya and Aipi

Vegetarian Shepherds Pie with Moong Dal

Author: CinnamonNChillies
I came across this recipe of Chef Jeena’s site several months ago. Loved it for its versatility and nutrition. The ingredients sounded so much Indian, just the preparation was different. A smile came across my face when this made me realize a deeper message. We live in different countries, dress in different ways, have different living habits…..yet the way our heart, our bodies function are the same. We all have the same emotions and when we look deep inside we all are connected by a bond called love, which blurs the distance and boundaries. We are different branches of the same tree ..hanging in different countries may be 🙂 So with love filled in my heart and a smile on my face, I proceed with the details 🙂 The base recipe is just like hers. Just added a few stuff for my kind of flavouring.
Ingredients
  • 1/2 cup Moong Dal
  • 1 cup of assorted vegetables, chopped – I used 3 carrots, Beans and Peas
  • 1 tsp finely chopped ginger
  • 3 tbsp Maggi bhuna masala/ sautéed tomato-ginger-onion paste
  • 1 tbsp corn flour (optional)
  • Salt to taste
  • For topping
  • 6 Medium sized potatoes – chopped
  • 1/4 tsp garlic powder
  • 3-4 tsp chunky peanut butter (optional, I added out of greed;-)) Or 1 tbsp butter or margarine
Instructions
  1. Wash and soak the moong dal for 5-6 hours.
  2. Pressure cook with a little more than 1 cup water, salt and ginger for about 20 minutes.
  3. Heat 1 tbsp Oil. Add garlic paste and saute. Add onion paste. Add tomato puree, saute.
  4. Add vegetables to the cooker, salt, tomato-ginger-oinion paste. Pressure cook for 5-7 minutes. Add cornflour. (I wanted a little bit of binding, can be skipped). Cook for 2 minutes. Set aside.
  5. Boil water. Add salt. Add potatoes and cook till tender. Strain. Mash them so that no lumps remain. Mix garlic powder and peanut butter. Set aside.
  6. In a baking dish of about 8″ spread the lentils and vegetable mixture. Arrange the mashed potatoes on top. Spread it with the back of a spoon. With a fork make lines on the top.
  7. On a pre-heated grill, grill the pie until top is golden brown. Serve hot with bread or as is!
Advertisements
Comments
15 Responses to “Vegetarian Shepherds Pie with Moong Dal”
  1. SinFoodie says:

    yum yum!!khaane ka mann ho raha hai !!!

  2. Taste Junction says:

    Some combination it is. I too am bookmarking it and also lovely thoughts!!

  3. Priya (Yallapantula) Mitharwal says:

    I am going to bookmark it too 🙂

  4. Sadhana Valentina says:

    Lovely presentation and nice recipe dear. Ur blog has good collection of recipes. Very glad to follow u dear.

  5. Prathima Shivraj says:

    A small compliment is waiting for you at my space , plz do collect athttp://tastyvantalu.blogspot.com/2011/05/awards.html

  6. Priya says:

    Omg, thats so fantastic and nutritious pie..yumm!

  7. SouthIndianHome says:

    Looks so yummy and healthy South Indian Recipes

  8. Nandini says:

    The pie is so scrumptious and tempting…Lovely dish!

  9. Adelina says:

    haha! you put those Brits to challenge! what a great idea for vegetarian!

  10. Vardhini says:

    So different and yummy .. got to try this out.VardhiniVardhinisKitchen

  11. Prathima Rao says:

    Very new & looks so filling & yumm!!!Prathima RaoPrats Corner

  12. Santosh Bangar says:

    very innovative healthy dish1st time here nice space do visit my site

  13. Sounds delicious and tempting.. awesome clicks too .. Yummy 🙂
    Indian Cuisine

  14. Sadhana says:

    This looks awesome. Very innovative and superb dish.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: