Vegetarian Shepherds Pie with Moong Dal

Posted by CinnamonNChillies on May 24, 2011 · 15 Comments 

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!

3.1.09

Filed under Full Meal · Tagged with Beans, Carrots, Peas, Potato