Vegan Recipe: Indian Lentil Cakes with Cucumber Mint Raita
Author: 
Recipe type: Vegan
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Vegan/Vegetarian
Ingredients
  • 1 cup mixed dried lentils (such as red, black, and mung )
  • ½ cup basmati rice
  • 2 teaspoons minced fresh ginger
  • 1 Tablespoon minced garlic
  • 1 Sserrano pepper, minced
  • 2 cups chopped arugula
  • 1 cup fresh or thawed frozen peas
  • ½ cup fresh cilantro
  • ½ cup chopped sweet onion
  • 2 teaspoons each salt and pepper
  • ½ cup coconut oil
  • For Raita:
  • 2 cups non-dairy yogurt, plain
  • ½ cup chopped peeled seeded cucumber (I love the Persian cucumbers that do not need to be peeled and seeded)
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh mint
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon raw agave syrup
  • 2 teaspoons coconut oil
  • 1 Tablespoon brown mustard seeds
  • 1 Tablespoon cumin seeds
  • 2 teaspoons chopped garlic
Instructions
  1. Rinse lentils and rice, cover with water and soak for 3-6 hours.
  2. Drain and transfer to food processor. Add ginger, garlic, and Serrano. Process to a grainy paste. (add a few tablespoons of water if needed). Add arugula, peas, cilantro, onion, salt, and pepper -pulse several times until well combined.
  3. Heat a few Tablespoons coconut oil in a skillet and add ¼ cupfuls of batter.
  4. Fry until golden, flattening and flipping as needed.
  5. Add more oil, if needed between batches. Serve w/ Raita
  6. For the Raita:
  7. In a medium bowl mix yogurt, cucumber, cilantro, mint, lemon, and agave.
  8. Heat coconut oil in small skillet on medium heat.
  9. When hot add mustard seeds, once they start to pop, add cumin seeds stirring just about 10 seconds, add garlic stirring for a few more seconds.
  10. Quickly add to the yogurt mix. Stir to combine. Add salt and pepper to taste.
Notes
Vegan
Recipe by at https://coachdebbieruns.com/vegan-recipe-indian-lentil-cakes-cucumber-mint-raita/