I make this wholesome dish very often at home. Firstly, because it’s sort of an all-in-all, a main dish in itself. Secondly it’s also very nutritious. Thirdly it’s a very flexible recipe. I add whatever veggies I have in hand. One can also substitute chicken or mutton in place of the lentils, add other vegetables, paneer….anything to suit your palate. It sure is a great comfort food.
To be pressure cooked
1 cup brown lentils (sabot masoor)
1 tbsp oil
1 inch piece ginger
3 cups water
Salt to taste
1 cup sliced onions
2 carrots chopped
1 cup mushrooms
½ cup peas (boiled peas)
200 grams tomatoes pureed coarsely
1 tbsp soya sauce
1 bay leaf
1 tsp dried oregano
3-4 celery sticks sliced
3 tbsp olive oil
5 potatoes boiled, peeled and mashed finely
40 grams butter
4 tbsp hot milk
2 tbsp fresh cream
3 tbsp coriander leaves, chopped (optional)
Cook the lentils in stock or water till tender. If using pressure cooker give 1 whistle and simmer for 12 minutes.
Mash the boiled potatoes with the butter, milk and cream to get creamy mashed potatoes. Season this with pepper and salt to taste. Mix in the chopped coriander leaves.
Sauté the onions, celery, carrots and peas with a small amount of olive oil until almost tender. If you think it is taking too long to cook, add a bit of water and cover and cook for 2-3 minutes until carrots are tender.
Now add in the mushroom and cook 3 minutes or so. Add the lentils and the pureed tomatoes and the herbs. Cook for just a few minutes and season with Soya sauce, salt and pepper.
Spread this pie evenly filling the bottom of a greased oven-proof dish.
Cover the mixture with the mashed potatoes, leveling the potatoes with a knife. Ripple or score the potatoes with a fork in a decorative design.
Bake at 200 C for 30-40 minutes until top is golden brown.