South Indian Lentil Cakes with Raita

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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