south indian lentil cakes with raita.
August 29, 2011
Bon Appetit’s gluten-free feature was a little sparse on recipes to really be considered a feature, but still. GLUTEN-FREE IS SO MAINSTREAM! Loving it. And we loved these lentil cakes. Whipped ‘em up Friday night — with ingredients we had on-hand in our kitchen, how amazing is that?! — and num-num-num-ed our way through them. Not a crumb went uneaten.
. . .
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.
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
FOR 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
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 roasted garlic cloves. Place 2 cakes on each plate.
Recipe from Bon Appétit magazine, September 2011 by Marcie Turney of Bindi in Philadelphia, PA
