Romy Gill served up a tasty vegetable thali with jeera rice and cabbage sabzi on Steph’s Packed Lunch.

The igredients for the Dal are: 100g red lentils (wash and drain water takes around 40 minutes to cook), 1tsp turmeric powder, 1-2 tsp salt, 800ml water (add more if required), 4tsp sunflower oil, 1tsp nigella seeds (little extra for garnish), 6 garlic cloves, grated, 15g ginger, grated, 4 spring onions, chopped with greens, 2 green chillies, chopped, seeds in, 1 large tomato, chopped and 1tsp garam masala.

For the Cabbage Sabzi: 5tsp sunflower oil, 1tsp level nigella seeds, 8 fresh curry leaves, 3tsp ginger, grated, 300g white cabbage, finely chopped, ½tsp salt, 1tsp level ground turmeric and 2 Thai or birds eye red chillies, chopped, seeds in.

For the Jeera Rice: 200ml cup ​​Basmati Rice (Soak rice in cold water for 15 minutes before cooking), 2tsp​​​ sunflower oil, 1tsp ​​​Cumin seeds and 300ml Hot water.

See recipes by Romy in her book titled: Zaika: Vegan recipes from India available from Amazon now.