South Indian Lentil Cakes with Raita

Ingredients for South Indian Lentil Cakes with Raita

• 1 head of garlic

• 1 tablespoon extra-virgin olive oil

• Kosher salt, freshly ground pepper

• 1/4 teaspoons cumin seeds

• 140g plain low-fat yoghurt

• 40g finely chopped peeled seeded cucumber

• 1 teaspoon chopped fresh coriander

• 1 teaspoon chopped fresh mint

• 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 garlic clove, minced

• 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 cup chopped fresh coriander

• 1/4 cup chopped spring onions

• 3 tablespoons chopped fresh mint

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 60ml extra-virgin olive oil, divided

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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.