Every now and then I like to get fancy. With my cooking that is. Usually, I’m a pretty basic cook. I love to make burritos, curry, big salads, etc. They are simple, tasty, quick to make, and usually pretty healthy.
Actually, I think of myself as a lucky cook. I have a “talent” for throwing things together and having them turn out pretty darn delicious. Just as some people can follow a recipe, take a cooking class, really work at a creating a dish, yet it still doesn’t work, I can “make it work.” And really, it’s just luck.
Anyway, I usually do stick with the basics. This dish, Indian Lentil Cakes with Cucumber Mint Raita, is me finding my fancy side. Based on a recipe I was given by a local restauranteur, I “made it vegan” by switching out the dairy products and eggs for a plant based version.
Guess what? It tastes just as good!
Indian Lentil Cakes with Cucumber Mint Raita
- 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 serrano
- 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 soy or other non-dairy Yogurt
- 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
- Rinse lentils and rice, cover with water and soak for 3-6 hours.
- Drain and transfer to food processor. Add ginger, garlic and serrano. Process until a grainy paste is
formed-adda few tablespoons of water if needed. Add arugula, peas, cilantro, onion, salt and pepper -pulse several times until well combined.
- Heat a few Tablespoons coconut oil in a skillet and add ¼ cupfuls of batter fry until golden, flattening and flipping as needed. Add more oil, if needed between batches. Serve w/ Raita
- For the Raita:
- In a medium bowl mix yogurt, cucumber, cilantro, mint,
- Heat coconut oil in small skillet on medium
heat-whenhot add mustard seeds, once they start to pop, add cumin seeds stirring just about 10 seconds, add garlic stirring for a few more seconds, quickly add to the yogurt mix. Stir tocombine-Add salt and pepper to taste.