Lentil Cakes with Raita

For lentil cakes:

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 or soybeans, 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 olive or canola oil, divided

Rinse legumes; place in a medium bowl with rice.  Add water to cover by 3 inches.  Let legumes and rice soak at room temperature for 3-5 hours.

Drain legumes and rice; transfer to a food processor.  Add garlic, ginger, and jalapeño.  Process until grainy paste forms (add 1-2 tablespoons water if necessary).  Transfer to a large bowl; mix in tendrils and next 6 ingredients.

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; sauté 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.  Serve with raita.

For raita:

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

Salt and pepper

Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind using mortar and pestle.

Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.

Serves 2 to 4.

From Bindi Restaurant in Philadelphia, PA, via Epicurious