Ingredients:

Pie filling

1/2 cup yellow split peas/channa dhal
750 g sweet potato, peeled and cut into 2 cm dice
20 g palm sugar
Shake each of cinnamon, coriander, cardamom and cumin
1 cup water
1 clove garlic, crushed
1 onion, diced
1 cob corn, kernels stripped off
1 head broccoli
1 zucchini, diced
1/2 cup peas

Pastry

270 g wholemeal flour (I use spelt)
100 g tahini
Water

Method:

Filling

Rinse split peas/channa dhal in a strainer under cold running water.

Transfer to a large saucepan, cover well with water, bring to the boil and cook for 1 minute, then turn off the heat and leave for at least 1 hour.

Meanwhile, place sweet potato cubes on a baking sheet lined with baking powder, mash palm sugar and spread on top of sweet potato cubes, then dust with spices.

Bake at 200°C for 20 minutes or until sweet potato is soft, turning cubes over regularly.

Rinse and drain split peas, then return to saucepan, add 1 cup water along with onion and garlic, and bring to the boil. Reduce heat and simmer, covered, for 30 minutes or until split peas are soft.

Add corn, broccoli, zucchini and peas and simmer for 6-8 minutes or until tender.

Stir in sweet potato cubes.

Line a pie dish with baking paper. Roll 2/3 of pastry out to line the pie dish, press pastry into dish then spoon in filling. Roll remaining 1/3 of pastry out to top the pie. Bake at 200°C for 30 minutess.

This pastry is quite firm and not so easy to cut once baked (my kids eat it with their fingers) but tastes delicious.

Pastry

With fingers, rub tahini into flour (or Thermomix speed 5 for 10 sec), then gradually add enough cold water to make a firm dough.