VEGAN LENTIL CAKES

Both kids in school and I finally find time to post more! There was a new dilemma with kids in school - needing on the go breakfast that is healthy, nutritious, and kid approved of course. I modified my grandma's savory lentil cake and added veggies to it. High in protein, fiber, and deliciousness. Will keep the kids energized until lunch too. I love to eat these lentil cakes for breakfast, lunch, or dinner. Perfect for packing a picnic too. Most of the ingredients are easily available at any ethnic store or even your local grocery stores, so don't be intimidated to try. You will have to plan ahead to make this with all the soaking and fermenting that is required. It is well worth all the effort I promise.

INGREDIENTS
1 Cup Rice
1/4 Cup Yellow split pea (Chana Dal)
1/4 Cup Yellow mung beans (Yellow Mung Dal, split)
1/4 Cup Pigeon peas/Yellow lentils (Toor Dal)
1/4 Cup Skinned black lentils (White Urad)
1 Tsp Turmeric Powder
1/4 Tsp Cayenne Pepper
1/4 Tsp Cumin Powder
1 Tbsp ginger paste
1 Green chili, minced
1/2 Cup Yogurt
1 Cup Yellow Squash, shredded
1/2 Cup Cabbage, shredded
1/2 Cup Carrot, shredded
1 Tsp lemon juice
Salt to taste
1 Tbsp sesame seeds
1/4 Tsp mustard seeds
2-3 Curry Leaves
Organic cooking spray
1 Tbsp oil
1 Tsp Baking Soda

PROCESS
1. Wash the rice and all the lentils thoroughly. Leave it to soak in just enough water for 4-8 hours is preferable.
2. Strain the water and grind the rice and lentil mix into a paste. Add very little water if needed. The consistency should remain as thick as possible.
3. Add turmeric, cayenne pepper, cumin, yogurt, and salt. Blend well.
4. Pour into a mixing bowl and let it ferment for 10 hours.
5. Preheat oven to 400 F.
6. Stir well. Add all the shredded veggies, ginger paste, lemon juice, and green chilli, and stir one more time.
7. In a small pan, heat the oil and mustard seeds when hot. Let them start spluttering and add curry leaves, 1/4 tsp sesame seeds to it, and turn off the heat.
8. Add the above to the batter and stir well.
9. Add baking soda and mix well.
10. Spray some cooking spray on a muffin pan and sprinkle the remaining sesame seeds at the bottom as evenly as possible.
11. Scoop the batter into each muffin slot only 3/4 way to leave some room for it to rise when when it bakes.
12. Bake for  20-30 minutes or until the lentil cake begins to brown and gets to desired crispiness. Enjoy!

TIP
Ethnic stores carry a lentil flour mix for an easy short cut if you want to save time on soaking lentils and grinding them to a paste. It goes by handva/handvo flour. If you get this flour mix, just add the rice flour and the spices and ferment. Follow the rest of the recipe as is.