South Indian Lentil Cakes with Raita

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. 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. 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. 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. 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. 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. 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