South Indian Lentil Cakes with Raita

Ingredients for South Indian Lentil Cakes with Raita

• 1 testa d'aglio

• 1 cucchiaio di olio extravergine d'oliva

• Sale kosher, pepe macinato fresco

• 1/4 cucchiaini di semi di cumino

• 140g plain low-fat yoghurt

• 40g finely chopped peeled seeded cucumber

• 1 cucchiaino di coriandolo fresco tritato

• 1 cucchiaino di menta fresca tritata

• 1 teaspoon minced seeded jalapeño

• 1/2 teaspoons (or more) fresh lemon juice

• 120ml mixed dried legumes (such as lentils and whole mung beans)

• 45g basmati rice

• 1 spicchio d'aglio, tritato

• 1 teaspoon chopped peeled fresh ginger

• 1/2 jalapeño, seeded, minced

• 1 cup leaves from pea tendrils, rocket, or spinach, chopped

• 1/2 cup peas (from about 230g peas in pods), chopped

• 1/4 tazza di coriandolo fresco tritato

• 1/4 cup chopped spring onions

• 3 cucchiai di menta fresca tritata

• 1 cucchiaino di sale kosher

• 1 cucchiaino di pepe nero macinato fresco

• 60ml olio extravergine d'oliva, diviso

How to make South Indian Lentil Cakes with Raita

Preheat oven to 232°C. 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 yoghurt, cucumber, coriander, mint, jalapeño, and 1/2 teaspoons lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.

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.

Avvertenza

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