Lentil Pie

Pie Base:
1 cup fine whole wheat flour
pinch of salt
2 teasp. baking powder
1/2 cup butter
2 Tablesp. cold water

Filling:
1/4 cup butter
1 Tablesp. fresh ginger, grated
1 teasp. hing
1/2 cup cabbage, chopped fine
3/4 cup red lentils
1 1/2 cup water
1 cup tomatoes, chopped
2/3 cup Chenna
1 teasp. thyme
1 Tablesp. lemon juice
1 Tablesp. yogurt
1 teasp. salt
1/2 teasp. black pepper

Method:
Pie Base:
1. Sift flour, baking powder and salt.
2. Rub butter into flour evenly.
3. Knead water into flour until a pliable dough forms.

Filling:
1. Melt butter. Roast ginger and hing.
2. Add cabbage. Stir until soft.
3. Add lentils and water.
4. Boil until soft and creamy.
5. Remove from heat.
6. Stir in remaining ingredients. Cool.

Assembling:
1. Roll out half the pastry to 1/4-inch thick.
2. Press into a greased deep baking dish. Cut away excess dough.
3. Pour in filling.
4. Brush pastry around pie rim slightly with water.
5. Roll out rest of pastry dough.
6. Place over filled pie shell.
7. Press around pie edges to seal.
8. Prick pastry all over with fork.
9. Bake 1 hour until brown.
* Yields 1 pie.