Romy Gill’s Vegetarian Thali
This trio of flavoursome vegetarian dishes from Romy Gill is a wonderful winner. The pancake flour is gluten free and you can customise how much spice you use according to your own taste! Great for sharing!
Ingredients
Panch Phoron Butternut Squash
- 4 teaspoons rapeseed oil
- 1 teaspoon nigella seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 3 tablespoons grated ginger
- 1 butternut squash, peeled and diced into small chunks
- 2 chilli flakes
- 1 teaspoon salt
Gram Flour Turmeric Pancakes
- 150g gram flour
- 70g natural Greek yogurt
- 200ml cold milk
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nigella seeds
- ½ teaspoon fennel seeds crushed
- ½ teaspoon ground turmeric
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri chilli powder
- 1 small bunch of chopped fresh coriander
- Sunflower oil for frying
Daal
- 150g red lentils
- 1 teaspoon turmeric powder
- 2 teaspoons salt
- 1 litre cold water
- 40g butter
- 2 teaspoons fresh ginger peeled and grated
- 1 teaspoons garlic grated
- 2/3 green chillies chopped
- 1 teaspoon nigella seeds
- 1 teaspoon coriander powder
- 2 teaspoons tomato puree
Method
For the Panch Phoron Butternut Squash:
Heat the oil in a large non-stick pan over a medium heat. Once hot, add the seeds for the panch phoron. Once they start to sizzle, add the grated ginger and cook for another minute.
Add the diced butternut squash together with the chilli flakes and mix together well, add and salt then cook over a medium heat for about 10–12 minutes, stirring regularly, until the squash is tender. Remove from the heat and leave it to rest before serving.
For the Gram Flour Turmeric Pancakes:
To make the batter, sieve the flour in a bowl, add all the spices, salt, chillies and coriander and mix well. Whisk the yogurt before adding to the spiced flour and slowly add the milk, whisking to combine everything into a batter consistency.
Heat a non-stick pan over a medium heat, add a little oil to heat. When the oil is hot, add a ladleful of batter to the pan, spread evenly and cook for 1–2 minutes on each side.
For the Daal:
Wash and drain the lentils. Add the lentils to a medium-sized saucepan with the water, turmeric and 2 teaspoons of salt. Cook the lentils on medium heat for around 30 minutes and occasionally stir.
Heat a frying pan over a medium heat and, once hot, add the butter then the nigella seeds. When the seeds are sizzling add the grated ginger and garlic then cook for a minute. Add the chopped green chillies and cook for another minute followed by the tomato puree and coriander powder. Mix well
Add the paste into the dal and cook for further 4 minutes and leave it to rest until ready to serve.
Ingredients
Panch Phoron Butternut Squash
- 4 teaspoons rapeseed oil
- 1 teaspoon nigella seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 3 tablespoons grated ginger
- 1 butternut squash, peeled and diced into small chunks
- 2 chilli flakes
- 1 teaspoon salt
Gram Flour Turmeric Pancakes
- 150g gram flour
- 70g natural Greek yogurt
- 200ml cold milk
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon nigella seeds
- ½ teaspoon fennel seeds crushed
- ½ teaspoon ground turmeric
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri chilli powder
- 1 small bunch of chopped fresh coriander
- Sunflower oil for frying
Daal
- 150g red lentils
- 1 teaspoon turmeric powder
- 2 teaspoons salt
- 1 litre cold water
- 40g butter
- 2 teaspoons fresh ginger peeled and grated
- 1 teaspoons garlic grated
- 2/3 green chillies chopped
- 1 teaspoon nigella seeds
- 1 teaspoon coriander powder
- 2 teaspoons tomato puree
Method
For the Panch Phoron Butternut Squash:
Heat the oil in a large non-stick pan over a medium heat. Once hot, add the seeds for the panch phoron. Once they start to sizzle, add the grated ginger and cook for another minute.
Add the diced butternut squash together with the chilli flakes and mix together well, add and salt then cook over a medium heat for about 10–12 minutes, stirring regularly, until the squash is tender. Remove from the heat and leave it to rest before serving.
For the Gram Flour Turmeric Pancakes:
To make the batter, sieve the flour in a bowl, add all the spices, salt, chillies and coriander and mix well. Whisk the yogurt before adding to the spiced flour and slowly add the milk, whisking to combine everything into a batter consistency.
Heat a non-stick pan over a medium heat, add a little oil to heat. When the oil is hot, add a ladleful of batter to the pan, spread evenly and cook for 1–2 minutes on each side.
For the Daal:
Wash and drain the lentils. Add the lentils to a medium-sized saucepan with the water, turmeric and 2 teaspoons of salt. Cook the lentils on medium heat for around 30 minutes and occasionally stir.
Heat a frying pan over a medium heat and, once hot, add the butter then the nigella seeds. When the seeds are sizzling add the grated ginger and garlic then cook for a minute. Add the chopped green chillies and cook for another minute followed by the tomato puree and coriander powder. Mix well
Add the paste into the dal and cook for further 4 minutes and leave it to rest until ready to serve.
