- 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
- Preheat oven to 450°F. Cut top 1/2″ off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact.
- Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
- 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.
- Rinse legumes; place in a medium bowl with rice. Add water to cover by 3″. 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. Divide raita among plates; top with a roasted garlic clove. Place 2 cakes on each plate.