South Indian Lentil Cakes With 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 jalapeno
• 1/2 teaspoon (or more) fresh lemon juice
• 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 jalapeno, 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

1. Preheat oven to 450u0b0F. 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.
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.
3. Mix yogurt, cucumber, cilantro, mint, jalapeno, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.
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.
5. Drain legumes and rice; transfer to a food processor. Add garlic, ginger, and jalapeno. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in tendrils and next 6 ingredients.
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; saute 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.

garlic, extravirgin olive oil, kosher salt, cumin seeds, yogurt, cucumber, fresh cilantro, fresh mint, seeded jalapeufo, lemon juice, mixed dried legumes, basmati rice, garlic, fresh ginger, arugula, peas, fresh cilantro, scallions, fresh mint, kosher salt, freshly ground black pepper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/south-indian-lentil-cakes-with-raita-367156 (may not work)