South Indian Lentil Cakes with Raita

Ingredients

• 0.3 cup rice 
• 1 teaspoon pepper black freshly ground
• 1 cup pea-mond dressing chopped
• 0.3 cup cucumber peeled seeded finely chopped
• 0.3 teaspoon cumin seeds 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon ginger fresh peeled chopped
• 3 tablespoons mint leaves fresh chopped
• 1 head garlic 
• 1  garlic clove minced
• 0.5  jalapeno minced seeded
• 1 teaspoon kosher salt 
• 0.5 cup legumes mixed dried whole (such as lentils and mung beans)
• 0.5 teaspoon juice of lemon fresh ()
• 1 cup yogurt plain low-fat
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 0.5 cup peas chopped (from 8 ounces peas in pods)
• 0.3 cup spring onion chopped

Equipment

• bowl
• frying pan
• oven
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 450°F.
2. Cut top 1/2" offhead of garlic; discard.
3. Place garlic on asheet of foil.
4. Drizzle with oil; sprinkle withsalt and pepper. Wrap in foil. Roast untiltender, about 45 minutes.
5. Let cool. Squeezecloves from skins, keeping cloves intact.
6. Stir cumin in a small dry skillet overmedium heat until deep brown, 2-3 minutes.
7. Let cool. Finely grind in a spice mill.
8. Mix yogurt, cucumber, cilantro, mint,jalapeño, and 1/2 teaspoon lemon juice in a mediumbowl. Stir in cumin. Season with salt,pepper, and more lemon juice, if desired.
9. Rinse legumes; place in amedium bowl with rice.
10. Add water to coverby 3".
11. Let legumes and rice soak at roomtemperature for 3-5 hours.
12. Drain legumes and rice; transfer to a foodprocessor.
13. Add garlic, ginger, and jalapeño.Process until grainy paste forms (add 1-2tablespoons water if necessary).
14. Transfer to a largebowl; mix in tendrils and next 6 ingredients.
15. Heat 1 tablespoon oil in a large nonstick skilletover medium-high heat. Spoon 4 scant1/4-cupfuls of batter into skillet, flatteningwith the back of a measuring cup into1/4"-thick cakes. Reduce heat to medium;sauté until golden brown and cookedthrough, adding 1 more tablespoon oil when cakesare flipped, about 4-5 minutes per side.Repeat with remaining oil and batter. Divideraita among plates; top with a roastedgarlic clove.
16. Place 2 cakes on each plate.
17. calories, 19 grams fat, 35 grams carbohydrate
18. Bon Appétit