I live with a man who lives for pies. Generally viewed as stodgy, rich and meaty fare, I decided I had to get a healthier (gluten-free, meat-free) rendition in his belly. Inspired by traditional Ayurvedic cooking, this pie delights with digestion enhancing spices, protein-packed lentils, and authentic ghee. So while the actual pie concept isn’t strictly Ayurvedic, this dish twists tradition all over the show. And it works.
Don’t be put off by the long ingredient list! The pie serves very generous portions for 6 people…so if you don’t have a crowd to feed, you can easily enjoy this for lunch a couple of days after creating it (in fact, the flavors only become enhanced), or freeze it in portions for easy, delicious meals when you’re time-poor.
200g paneer cheese
2 teaspoons of coriander powder
2 teaspoons of cumin powder
1 teaspoon of turmeric powder
4 tablespoons of ghee or grapeseed oil
4 tablespoon of apple cider vinegar
1 chilli, deseeded and diced
1 inch of ginger root, grated
1 clove of garlic
1 can of chopped tomatoes
1 cup of uncooked brown lentils, rinsed
2 cups of vegetable stock
½ cup of fresh coriander, roughly chopped
2 additional tablespoons of ghee
Gluten-Free Pastry Ingredients:
1 ½ cups of rice flour
½ cup of tapioca flour
1/4 cup of potato starch
1/4 teaspoon of salt
2 teaspoons of xantham or guar gum
3/4 cup of Ghee
1 egg, lightly whisked
1 teaspoon of apple cider vinegar
2 tablespoons of ice cold water
1 teaspoon of whole cumin seeds
1 egg, whisked (for brushing pastry)
Nutrition Bite: Ghee is a form of clarified butter and in Ayurvedic medicine, ghee is said to stimulate the secretion of stomach acids to help with digestion, while other fats, such as butter and oils, slow down the digestive process and can sit heavily in the stomach. Ghee may be tolerated by those who are lactose intolerant as the lactose sugar is broken down on clarification.
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