South Indian Lentil Cakes with Raita Recipe

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Ingredients

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Nutrition

548

Calories

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Ingredients:

Serving

1 head of garlic
1 tbsp extra-virgin olive oil
kosher salt , freshly ground pepper
1/4 tsp cumin seeds
1 cup plain low-fat yogurt
1/4 cup finely chopped peeled seeded cucumber
1 tsp chopped fresh cilantro
1 tsp chopped fresh mint
1 tsp minced seeded jalapeno
1/2 tsp (or more) fresh lemon juice
1/2 cup mixed dried legumes (such as lentils and whole mung beans)
1/4 cup basmati rice
1 garlic clove, minced
1 tsp chopped peeled fresh ginger
1/2 jalapeno, seeded, minced
1 cup leaves from pea tendrils, arugula, or spinach, chopped
1/2 cup peas
1/4 cup chopped fresh cilantro
1/4 cup chopped scallions
3 tbsp chopped fresh mint
1 tsp kosher salt
1 tsp freshly ground black pepper
4 tbsp extra-virgin olive oil, divided

Directions:

For raita: 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.
Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
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.
For lentil cakes: 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.
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.
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.
343 calories, 19 grams fat, 35 grams carbohydrate Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	548.02 Kcal (2294 kJ)
Calories from fat	359.09 Kcal
		% Daily Value*
Total Fat	39.9g	61%
Cholesterol	7.35mg	2%
Sodium	1168.62mg	49%
Potassium	642.63mg	14%
Total Carbs	37.57g	13%
Sugars	11.47g	46%
Dietary Fiber	27.09g	108%
Protein	11.51g	23%
Vitamin C	33.3mg	56%
Vitamin A	1.2mg	41%
Iron	161.6mg	898%
Calcium	481.9mg	48%

Amount Per 100 g
Calories	154.86 Kcal (648 kJ)
Calories from fat	101.47 Kcal
		% Daily Value*
Total Fat	11.27g	61%
Cholesterol	2.08mg	2%
Sodium	330.22mg	49%
Potassium	181.59mg	14%
Total Carbs	10.62g	13%
Sugars	3.24g	46%
Dietary Fiber	7.66g	108%
Protein	3.25g	23%
Vitamin C	9.4mg	56%
Vitamin A	0.3mg	41%
Iron	45.7mg	898%
Calcium	136.2mg	48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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