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.

　　

Ingredients

Makes 2 to 4 servings

　　

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

　　

For raita:

Step 1

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.

　　

Step 2

Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.

　　

Step 3

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:

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Nutrition Per Serving

343 calories

　　19 grams fat

　　35 grams carbohydrate

　　#### Nutritional analysis provided by Bon Appétit