South Indian Lentil Cakes with Raita
Crispy, savory lentil and rice cakes served with cooling cucumber-yogurt raita and roasted garlic. These vegetarian cakes feature a blend of legumes, fresh herbs, and vegetables, making them a delicious and nutritious South Indian-inspired dish.
Ingredients
- •1 head head of garlic
- •1 tablespoon extra-virgin olive oil
- •1 to taste Kosher salt, freshly ground pepper
- •¼ teaspoon cumin seeds
- •1 cup plain low-fat yogurt
- •¼ cup finely chopped peeled seeded cucumber
- •1 teaspoon chopped fresh cilantro
- •1 teaspoon chopped fresh mint
- •1 teaspoon minced seeded jalapeño
- •½ teaspoon fresh lemon juice
- •½ cup mixed dried legumes
- •¼ cup basmati rice
- •1 clove garlic clove
- •1 teaspoon chopped peeled fresh ginger
- •½ whole jalapeño
- •1 cup leaves from pea tendrils, arugula, or spinach
- •½ cup peas
- •¼ cup chopped fresh cilantro
- •¼ cup chopped scallions
- •3 tablespoons chopped fresh mint
- •1 teaspoon kosher salt
- •1 teaspoon freshly ground black pepper
- •4 tablespoons extra-virgin olive oil
- •divided
Cooking Instructions
- 1.
Preheat oven to 450°F. Cut top 1/2" off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact.
45 min
- 2.
Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
3 min
- 3.
Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.
5 min
- 4.
Rinse legumes; place in a medium bowl with rice. Add water to cover by 3". Let legumes and rice soak at room temperature for 3-5 hours.
180 min
- 5.
Drain legumes and rice; transfer to a food processor. Add garlic, ginger, and jalapeño. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in tendrils and next 6 ingredients.
10 min
- 6.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter. Divide raita among plates; top with a roasted garlic clove. Place 2 cakes on each plate.
20 min