Indian Spiced Red Lentil Cakes with Coconut Raita

Ingredients:

Lentil Cakes:

1 cup red lentils
3 Tbsp. vegetable oil
1/4 cup chopped onion
1 garlic clove, finely chopped
1/2 tsp. whole cumin seed
1 tsp. Madras curry powder
1 Tbsp. seeded, chopped jalapeno chile
1 Tbsp. peeled, chopped fresh ginger
1/4 tsp. salt
2 large eggs, lightly beaten

Coconut Raita:

1 cup plain whole-milk (or low-fat) yogurt
1/4 cup peeled, finely chopped seedless cucumber
2 Tbsp. unsweetened flaked coconut
1/4 cup coarsely chopped fresh cilantro, or more to taste

Instructions:

To prepare the Lentil cakes:

Combine the lentils and 6 cups of water in a small saucepan and heat to boiling. Remove the saucepan from the heat and cover, then let the lentils stand for 1 hour and drain well.

In a small skillet, heat the oil and add the onion. Cook the onions, stirring, until lightly browned, about 5 minutes. Add the garlic and cumin and cook for another minute or so. Add the curry powder and cook for 30 seconds, then remove the skillet from the heat and cool the mixture slightly.

Combine the lentils, chopped chile pepper, ginger and salt in a food processor and process into a coarse puree, then transfer the ingredients to a bowl and stir in the sauteed onion mixture. Add the eggs and stir to blend.

Heat a large nonstick griddle or skillet over medium heat until it is hot enough to sizzle a drop of water. Brush the surface with a thin film of vegetable oil, or nonstick cooking spray and add the batter by tablespoons. Cook until the cakes are set and the tops are covered with small bubbles and the bottoms are browned. Carefully turn and brown the other side. Arrange the cakes on a plate or tray. Repeat with the remaining batter.

To prepare the Coconut Raita:

Combine the yogurt, cucumber and coconut, then place a spoonful on top of each pancake and garnish with a pinch of chopped cilantro. Serve them while they are still warm.

Recipe from “Pancakes A to Z” by Marie Simmons, ISBN: 1-57630-04309.