Week 2: Indian Lentil Cakes

Yield:  2 dinners and 1 or 2 lunches BEFORE YOU GO TO WORK OR SCHOOL: 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.  Ingredients Raita: 1 head of garlic 1 tablespoon extra-virgin olive oil Kosher salt, freshly ground pepper ½ teaspoon (or more to taste) cumin 1 cup plain low-fat yogurt 1/4 cup finely chopped peeled cucumber 1 teaspoon chopped fresh cilantro 1 teaspoon chopped fresh mint red pepper flakes to taste 1/2 teaspoon (or more) fresh lemon juice 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 teaspoon red pepper flakes 1 cup spinach, chopped 1/2 cup peas, 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 Directions For raita: 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. Mix yogurt, cucumber, cilantro, mint, pepper flakes, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired. For lentil cakes: 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 pepper flakes. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in spinach 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.