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1
In a medium saucepan, cover the lentils with 1 inch of water.
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2
Add the turmeric and bring to a boil.
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3
Simmer over moderately low heat until the lentils are tender and most of the liquid has evaporated, about 25 minutes.
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4
In a small skillet, melt the butter.
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5
Add the cumin and mustard seeds and cook over moderately high heat until fragrant, about 1 minute.
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6
Add the onion, garlic, chiles and ginger and season with salt and pepper.
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7
Cook over moderate heat, stirring occasionally, until the onion and garlic are browned, about 5 minutes.
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8
Remove from the heat and add 3 tablespoons of lemon juice, stirring to scrape up the browned bits from the bottom of the skillet.
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9
Add the onion mixture to the lentils along with the bread crumbs and cayenne and season with salt and pepper.
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10
Stir in the eggs until blended.
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11
Form the lentil mixture into 1/4 cup patties, 2 inches wide and 1/3 inch thick.
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12
Let the patties stand for 10 minutes.
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13
In a bowl, stir the yogurt with the remaining 3 tablespoons of lemon juice.
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14
Stir in the cucumbers and cilantro and season the raita with salt and pepper.
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15
Light a grill.
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16
Brush the lentil patties on both sides with oil and grill over moderate heat until grill marks form and the patties are heated through, about 3 minutes per side.
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17
Serve the lentil patties wrapped in the lettuce leaves and pass the raita at the table.
