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.

4 servings

4 hr 23 min

Published October 4, 2025

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

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

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

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

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

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

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

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