South Indian Lentil Cakes With Raita

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   ["Preheat oven to 450u00b0F. 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, jalapeno, 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 jalapeno. 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; saute 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."]

* Per serving · 4 servings · Values may vary.