Thursday, September 8, 2011
Earthy Lentil Cakes Hit the Spot
The weekend of Hurricane Irene was pretty stellar for me in terms of cooking, as I literally cooked my hiney off the entire time, creating dynamic dishes for three days straight. One of these were vegetarian South Indian lentil cakes, which were a bit of a pain to put together, but in the end were really rewarding.
Made of a mix of dried legumes (in my case lentils), brown rice, peas, cilantro, mint and a big hunk of roasted garlic on top, it was a healthy yet very hearty dish that satisfied our insatiable bellies during time of intense boredom and restlessness. I loved making the dish, especially since I got to create my own raita, made of low fat yogurt, garlic, cumin, cucumber, fresh herbs and lemon juice.
The entire combination was deliciously fresh and the raita added something special, raising the sophistication of this dish and at the same time making it feel more authentic. Even though it takes a little while to prepare, all the effort is absolutely worth it. In Dan's words, it tasted like a "flavorful falafel cake." I'll take that compliment, thank you.
Here's the recipe by way of Bon Appetit.
South Indian Lentil Cakes with Raita