South Indian Lentil Cakes with Raita

Ingredients for South Indian Lentil Cakes with Raita

• 1 cabeça de alho

• 1 colher de sopa de azeite de oliva extra-virgem

• Sal kosher, pimenta moída na hora

• 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 dente de alho, picado

• 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 xícara de coentro fresco picado

• 1/4 cup chopped spring onions

• 3 colheres de sopa de hortelã fresca picada

• 1 colher de chá de sal kosher

• 1 colher de chá de pimenta-do-reino moída na hora

• 60ml de azeite de oliva extra-virgem, dividido

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.