Thursday, 21 May 2015

Dinner: An Indian Feast from Romy Gill #nvw15 #vegan

Indian chef Romy Gill, renowned for her incredible spice mixtures and bringing the true taste of India to her Thornbury-based restaurant, Romy’s Kitchen, has created a range of vegetarian recipes for you to try at home.  These outstanding recipes will really liven up your week, and show just how versatile and delicious vegetarian dishes can be.

Pomegranate and Mung Bean Salad

With a nutritional punch from the mung beans, cut through with the peppery heat of the radishes, followed by a pop of sweetness from the pomegranate seeds, this refreshing salad is perfect on a summer’s evening, great for the whole family and absolutely full of flavour.


100g Mung Beans (Soaked in cold water for a couple of hours or overnight)
1 Pomegranate
6 Chopped Radishes
40g Chopped Cucumber
2 Chopped Spring Onions
4 tsp Balsamic Vinegar
2 tsp Whoelgrain Mustard
2 tsp Rapeseed Oil
Salt to taste


1. Boil the soaked mung beans for 15 to 20 minutes until they are tender and drain the water.

2. In a bowl, add the balsamic vinegar, wholegrain mustard, salt and rapeseed oil, mix well and add to the mung beans

3. De-seed the pomegranate, add the seeds to mung beans

4. Add chopped radishes, cucumber and spring onions and mix well.

Chana Dal

Incorporating the strong flavours of onions, ginger and garlic, this classic Indian staple is delicious on its own, soaked up with an Indian flat bread, or as a complement to other Indian dishes.


250g Chana Daal
2 Red Onions (medium)
1 tsp Grated Garlic
2 tsp Grated Ginger
2 tsp Rapeseed Oil
1 tsp Crushed Coriander Seeds
1 tsp Crushed Cumin Seeds
1 tsp Black Mustard Seeds
½ tsp Turmeric Powder
1 tsp Garam Masala
1 Large Tomato
1 tsp Red Chilli Powder
2 tsp Fresh Coriander
500ml Hot Water
Salt and Green Chillies to taste


1. Soak the Chana Daal in the cold water for 15-20 minutes and wash it in cold water so that all the starch comes out.

2. Finely chop the red onions, and grate the ginger & garlic.  Keep aside.

3. Cook the Chana Daal in hot water in a deep pan.  Add the turmeric and salt, on medium heat.

4. Cook for 30 minutes as they don't take long.

5. In another pan heat oil and add mustard seeds allow the mustard seeds to start pop, add the chopped onions and soften slowly, taking care to make sure all of the onions get cooked, make sure you don't caramelize them. Add the grated garlic & ginger and cook for 6-7 minutes on medium heat.

6. Add crushed cumin and coriander seeds to the paste.

7. Add the chopped tomatoes and cook for another 2-3 minutes keep stirring so that the paste doesn't get burnt.

8. If the paste sticks to the base of the pan then add few drops of hot water.

9. Add the cooked Chana Daal and mix well in the paste. Cover the pan and cook on a very low heat for 2-3 minutes.

10. There are different types of lentils and pulses with are cooked similar ways and different method. Some of them longer time than other just make sure that you cook bit longer. Bear in mind that you add garam masala in some butter or ghee in the end because it gives you wonderful taste.

Baingan Bhartha (Roasted Aubergine)

Ever wondered how to get that smokey flavour from aubergines?  Romy’s recipe for Baingan Bhartha shows you how. Aubergine (Baingan) is traditionally roasted in a Tandoor, however this simple and delicious recipe shows you how to recreate it on nothing fancier than a gas hob. Combining a flame-cooked aubergine with garlic, onions, green chillies, tomatoes, fresh coriander and spices, this dish is great as a sharing dip served with a few home cooked chapattis, or as part of our Indian feast.


1 Medium Aubergine
2 Tomatoes finely chopped
2 Onions finely chopped
3 cloves Garlic
1 tsp Tomato Puree
1 tsp Garam Masala
1 tsp Coriander Powder
½ tsp Turmeric Powder
1 tsp Black Mustard Seeds
2tsp Rapeseed Oil
2 tsp Fresh Coriander finely chopped
1 Green Chilli finely chopped
Salt to taste


1. Roast the aubergine on gas burner over medium heat turning regularly for even roasting.

2. Peel off the roasted skin of the aubergine once it has cooled after roasting.

3. Mash the roasted aubergine.

4. Heat the oil in a pan, add mustard seeds then add sliced garlic and stir for a minute.

5. Add chopped onions & chillies, cook for 3 – 4 minutes on high heat and keep stirring.

6. Add chopped fresh tomatoes & chopped coriander leaves and cook for two minutes.

7. Add the tomato puree along with rest of spices and salt, mix well.

8. Add mashed aubergine, cover the pan and cook for five minutes over low heat.

Serve your feast with chapatis or naan bread - and cold beers!

Don't forget to check out the rest of our National Vegetarian Week recipes.


  1. That looks yummy. I would love try this recipe. Thank you for sharing it.

  2. The Roasted Aubergine sounds very nice.


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