Dal cakes with Sriracha dipping sauce

While this Sunday is sure to be filled with bean dips, potato chips and overstuffed twice-baked potatoes, why not bring the appetizer that stands out? This recipe, especially when made with leftover lentil dal, comes together quickly. The cakes are crispy on the outside with a soft creaminess on the inside. Paired with a spicy tangy dipping sauce, this dish works well as an appetizer perfect for entertaining, but also doubles as a light lunch.

If using leftover dal, skip the first step.

Ingredients:

•     1 cup of red lentils, rinsed and picked over
•     2 tablespoons of dried ginger (or freshly grated, if you have it)
•     2 tablespoons garlic powder (or a minced garlic clove)
•     1 tablespoon dry mustard
•     2 teaspoons of chili powder
•     1 tablespoon cardamom
•     1 tablespoon dried cloves
•     Black pepper
•     Salt
•     2 tablespoons olive oil

To make dal:

Put the lentils in a medium saucepan, top with spices (except for salt) and cover with about an inch of cool water. Bring to a boil. Then, reduce heat and covers the mixture bubbles slightly. Let the mixture bubble this way for around 20–30 minutes, or until mixture forms a thick paste reminiscent of hummus. Remove from heat and drizzle with oil. Season with salt and pepper. Let the dal cool in the fridge until you’re ready to make cakes, anywhere from one hour to a day.

Dal Cakes

Ingredients:

•     2 tablespoons of olive or canola oil
•     1 1/2 cup of dal (more if serving a big crowd)

Place two tablespoons of oil in on medium skillet and bring to high heat.

While your skillet heats, take the dal and separate into small, golf-ball sized circles. Flatten each ball in your hand, and season one side with salt and pepper generously.

Place the dal cakes in the skillet, seasoned side down. Season the sides facing up. Cook the cakes (about four to six at a time) for about two minutes per side, or until blistered slightly like a tortilla. Cook in batches if you run out of room.

Sriracha Yogurt Sauce

Ingredients:

•     1 cup of nonfat Greek yogurt
•     1 minced garlic clove
•     1/4 cup of finely chopped cilantro
•     1 tablespoon of Sriracha hot sauce
•     (or more, if you like heat)
•     Juice from 1 lime
•     Salt and pepper

While the cakes cook, mix together the Greek yogurt, garlic, cilantro, Sriracha and lime juice. Season with salt and pepper and serve alongside the cakes.