2 ¼cupfine rice flour- grind 1 1/2 cup white basmati rice into fine flour if you have a grain mill
1tspmineral salt
2tbspghee (or coconut oil in warm weather)
boiling water
Vegetable Layer
½large courgette - AKA zucchini
½sweet potato
2carrots
1tbspghee
1tspgrated fresh ginger
1tbspground fennel
½tspmineral salt
½cupwater
handfulchopped coriander leaves- AKA cilantro
Bean or Lentil Layer
1 ½cuppuy lentil or adzuki bean flour- Grind 1 cup lentils or adzuki beans in a grain grinder. If you use a food processor, choose lentils as they are easy to mill.
1tbspghee
½tspsalt
boiling water
pinchhing- optional
Extras
squeeze of lime juice
Vietnamese coriander leaves - to decorate
Instructions
Crust
Combine the flour, salt and ghee using a fork and add enough boiling water to bring it together into dough.
Cover and let it rest for ten minutes.
Reserve a third of the dough for pie decorations on top.
Press the rest of the dough into a glass pie dish greased with ghee. Prick the dough with a fork all over.
Bake blind for five minutes in a preheated oven at 195° C / 375° F fan oven (add 20 degrees for a conventional oven).
Vegetable Layer
Chop all the vegetables roughly.
In a small saucepan, heat the ghee, add the ginger and fry till the aroma comes up. Stir in the fennel and salt. Add the vegetables and water.
Cook them covered till soft. Blend or mash.
Stir in the chopped coriander.
Add a splash of water if the mash appears too dry.
Bean or Lentil Layer
Toast the flour in a pan on low heat for 3 minutes.
Combine with the ghee, hing, salt and enough boiling water to form moist dough of mash consistency.
Assembly
Add the bean / lentil mash to the pie crust, followed by the blended vegetables.
Decorate with the reserved dough. I formed dough balls and breadsticks shapes and created texture with a teaspoon.
Bake the pie for 20 minutes. Let it stand for ten more minutes before serving to cool down slightly.
Serve with a small squeeze of lime juice and coriander leaves.