Mashed Carrots and Dal Pie with an Almond Crust

Carrots. My favourite way to eat carrots is in a raw salad, but tonight I wanted them to be a warm main dish. I started to think about a quiche, but I hate when the way the egg settles between shredded or sliced carrots. I was almost really to give up on a quiche when I remembered my mom's savoury sweet potato pie. Made from mashed sweet potatoes this smooth and spicy this Thanksgiving classic from my childhood is perfect for Tuesday night dinner that is after I change the whole recipe. Mashed carrots and dal pie with an almond crust. Filling: 1/2 cup chana dal (yellow spilt lentil) soaked overnight or in covered pot of boiling water for 30min +. Drain the dal and bring to a boil in fresh salted water. Cover and lower the heat. 2 cups peeled and chopped carrots Once the dal has started to soften add the carrots in. Cook for 10 min or until carrots are soft. Drain the most of the water, but save some and mash with the carrots.


Add:
2 eggs
1/2 cup thick Greek yoghurt
1/4 cup sharp cheese (I used a local one called Gubbeen http://www.gubbeen.com/ )
1 tsp dried parsley
1/2 tsp dried fenugreek

Blend until smooth.

Fry in 1tsb oil:
3 sliced green onions
1 clove finely chopped garlic
1/4 tsp turmeric
1/2 tsp ground cumin
1/2 tsp red pepper powder
Salt and black pepper

Stir into carrots.

Curst:
2/3 cup toasted almonds Grind almonds in food prosser.

Add:
Salt
1/2 tsp curry powered
1 Tsb tihini
Blend until it starts to clump.

Line a pie pan with baker's paper. Push the dough into pie shape with wet fingers. Blind bake for 10 min at 200c. Fill the pie and bake for 45 min at 150c or until the pie is set. Add 1/4 cup more of cheese and put it back in the oven to melt.

Garnish with coriander and enjoy with a salad.