Recipe: Skillet Vegetable Pie

"The New Ayurvedic Kitchen: What to Eat for how You Feel" by Divya Alter

Ingredients

• 1 cup yellow split mung dal, soaked overnight & drained

• 1 cup water

• 1 tablespoon grated fresh ginger

• 1 small green Thai chile, seeded & minced

• 1 tablespoon fresh lime juice

• 1 1/2 teaspoon digestive masala

• 1 1/4 teaspoon sea salt

• 1/2 teaspoon ground turmeric

• 1/8 teaspoon asafoetida (optional)

• 1/2 cup grated carrots

• 1/2 cup grated zucchini

• 1/2 cup grated red cabbage

• 1 cup packed spinach (cut into 1/8-inch thin ribbons)

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon chopped fresh mint

• ghee or coconut oil, for cooking

Instructions

1. Preheat the oven to 350 degrees.

2. Wash the soaked yellow split mung dal until the water runs clear; drain well. Place them in a food processor along with the water & blend for 2 minutes, or until smooth. Add the ginger, chile, lime juice, masala, salt, turmeric, & asafoetida, if using. Pulse to mix well. Transfer batter to a large bowl.

3. Fold in the carrots, zucchini, red cabbage, spinach, cilantro, & mint. The batter should be medium-thick, without any excess water on the sides. If the batter is too thick, add a little more water. If it is too runny, add a little more grated carrot.

4. Heat a well-seasoned 10-inch cast-iron skillet over medium-high heat to medium hot. Generously brush the pan surface with ghee & pour in the batter-it should be about 2 inches deep. Cook the pie uncovered on the stove top for about 5 minutes, until the edges of the pie become slightly crusty & begin to separate from the pan.

5. Transfer the pie, still in the skillet, to the oven & bake for 10 minutes, then brush the pie surface with ghee or coconut oil, increase the heat to 400 degrees, & continue to bake for another 10 minutes, or until the top forms an attractive golden crust.

6. Remove from the oven & let the pie cool down & firm up for 10-15 minutes, then cut into 8 pieces. Transfer the pie slices to a cooling rack or a serving plate. We hope you enjoy this delicious recipe!

   
   

   NOTE: If you do not have a cast iron pan, use a pyrex or similar oven safe baking dish, line with parchment paper, skip the stovetop cooking and put it straight in to the oven.

For airy digestion: This recipe is perfectly balancing for you. You could brush the baked pie with some extra ghee or olive oil if you like. Use the chile only if you enjoy the extra pungency.

For fiery digestion: Omit the asafoetida & chile.