Spiced Red Lentil Cakes with Coconut Raita

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Spiced Red Lentil Cakes with Coconut Raita

 

Lentil Cakes;

1 cup red lentils

3 tablespoons vegetable oil

1/4 cup chopped onion

1 garlic clove, finely chopped

1/2 teaspoon whole cumin seed

1 teaspoon Madras curry powder

1 tablespoon seeded, chopped jalapeno or other hot chili pepper

1 tablespoon peeled, chopped fresh ginger

1/4 teaspoon salt

2 large eggs, lightly beaten

 

Coconut Raita;

1 cup plain whole-milk or yogurt

1/4 cup peeled, finely chopped seedless cucumber

2 tablespoons unsweetened flaked coconut

1/4 cup coarsely chopped fresh cilantro, or more to taste

 

Lentil Cakes: Combine the lentils and 6 cups water in a small saucepan; heat

to boiling. Remove from the heat; cover and let stand for 1 hour. Drain

well.

In a small skillet, heat the oil. Add the onion and cook, stirring, until

lightly browned, about 5 minutes. Add the garlic and cumin and cook for 1

minute more. Add the curry powder and cook for 30 seconds more. Remove from

the heat and cool slightly.

Meanwhile, combine the lentils, chili pepper, ginger and salt in a food

processor and process to a coarse purée. Transfer to a bowl and stir In the

sautéed onion mixture. Add the eggs and stir to blend.

Heat a large nonstick griddle or skillet over medium heat until hot enough

to sizzle a drop of water. Brush with a thin film of vegetable oil, or spray

with nonstick cooking spray. Add the batter by tablespoons and cook until

the cakes are set, the tops are covered with small bubbles and the bottoms

are browned. Carefully turn and brown the other side. Arrange on a plate or

tray. Repeat with the remaining batter.

Coconut Raita: Combine the yogurt, cucumber and coconut. Place a spoonful on

top of each pancake and garnish with a pinch of chopped cilantro. Serve

warm.

Yields about 24 3-inch pancakes.