Name: South Indian Lentil Cakes with Raita
Yield: 2 to 4 Servings
Ingredients: 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 jalapeño; 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 jalapeño, 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

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At Philadelphia's Bindi, legumes and rice are soaked, ground with herbs and spices, then formed into patties and pan-fried to make these cakes.

Recipe notes