LENTIL AND GOLDEN SQUASH POT PIE
Steps:
- In a 5-6 quart pan, mix onions, garlic, and ginger. With mortar & pestle, blender or spice grinder coarsely crush coriander, cumin, and cardamom seeds. Add to onion mixture with chilies and 1/2 cup water. Stir occassionally over medium high heat until liquid evaporates and a brown film forms in pan, 10-12 minutes. Deglaze pan by adding 1/4 cup water and stir to loosen brown film. Repeat this step, cooking mixture dry and deglazing until vegetables are richly browned, about 2 more times. Sort lentils, digard debris. Rinse and drain lentil; add to pan along with broth. Bring to a boil; cover and simmer 10 minutes. Meanwhile, cut off and discard peal and seeds from squash. Cut squash into 3/4 inch cubes, enough to make 2 quarts. Add squash to pan, cover and simmer until lentils and squash are soft when pressed, 15-20 minutes. Add salt and pepper to taste. Drain liquid from lentils and measure; return no more than 1.5 cups liquid to lentils [reserve rest of liquid for soup]. Pour mixture into a shallow 3 qt. casserole [about 9x13]. If making ahead refrigerate up to one day. Roll pastry dough to match dimensions of casserole plus 1 inch on all sides. Lay pastry over vegetable mixture. Fold excess pastry under and press dough firmly against rim to flute edge. Brush with beaten egg. OR use several leaves of fila dough for crust. Decoratively slash dough to allow steam to escape. Bake at 400 degrees until crust is richly browned and filling is hot, 25-30 minutes [~45 minutes if chilled. Serve hot with optional yogurt sauce. Yogurt Sauce: mix all ingredients together.
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