South Indian Lentil Cakes with Raita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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At Philadelphia's Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes. Ingredients:
1 head of garlic |
1 tablespoon extra-virgin olive oil |
kosher salt, freshly ground pepper |
1/4 teaspoon cumin seeds |
1 cup plain low-fat yogurt |
1/4 cup finely chopped peeled seeded cucumber |
1 teaspoon chopped fresh cilantro |
1 teaspoon chopped fresh mint |
1 teaspoon minced seeded jalapeño |
1/2 teaspoon (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 teaspoon chopped peeled fresh ginger |
1/2 jalapeño, seeded, minced |
1 cup leaves from pea tendrils, arugula, or spinach, chopped |
1/2 cup peas (from about 8 ounces peas in pods), chopped |
1/4 cup chopped fresh cilantro |
1/4 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 |
Directions:
1. 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.
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. 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.
4. 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.
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.
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.
7. 343 calories, 19 grams fat, 35 grams carbohydrate Nutritional analysis provided by Bon Appétit
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