South Indian Lentil Cakes With Raita Recipes

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SOUTH INDIAN LENTIL CAKES WITH RAITA



South Indian Lentil Cakes with Raita image

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.

Yield Makes 2 to 4 servings

Number Of Ingredients 25

Raita:
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
Lentil cakes:
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

Steps:

  • 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.

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2011-08-16 recipes. September 2011 Issue. South Indian Lentil Cakes with Raita. By Bindi Restaurant, Philadelphia, PA. Photography by Diane Fields. …
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  • Preheat oven to 450°. 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.
  • 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.

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