Caramelized Onion and Goat Cheese Topped Lentil Cakes

Posted by: EatFree

>> Gluten-Free, Vegetarian

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Indian cuisine, in my opinion, has perfected the art of the lentil.  To start off, there are a multitude of lentils covering a wide spectrum of color and tastes.  And then to top that off, they are not only used in their whole form, but pureed, sometimes ground in their dry state, sometimes fermented, sometimes incorporated in desserts, and the list goes on.  Here I share one application and fuse it with some more Mediterranean flavors.

Ingredients:

  • 3 cups mung dal (green gram pulse), soaked overnight
  • 2 cups regular yogurt, whipped
  •  Salt and pepper to taste
  • 1 teaspoon baking soda
  • 1 tablespoon lime juice
  • 1 teaspoon agave nectar
  • 2 tablespoons canola oil
  • 1 big red onion, sliced
  • ¼ teaspoon red chili flake
  • ¼ teaspoon roasted cumin powder
  • 1/2 teaspoon smoked paprika
  • 8 dried figs, sliced thinly
  • 2/3 cup goat cheese

Directions:

  1. Blend mung dal with yogurt, salt and pepper to form a cake batter like consistency.  Set aside for 1 hour in a warm place.
  2. Stir in baking soda and lime juice into dal mixture.  Steam in a steamer basket for 20 to 25 minutes or until a toothpick comes out dry.
  3. Meanwhile heat 2 tablespoons vegetable oil in skillet.  Saute onions until caramelized.  Add salt and pepper.  Stir in red chili flake, cumin, paprika, and figs during the last  3 minutes of cooking time.
  4. Cut rounds out of mung dal cake using a large biscuit cutter (about 3.5 inch diameter).  Spread each mung dal round with some goat cheese and top with some of the caramelized onion and fig mixture.  Enjoy!
This entry was posted on Wednesday, December 19th, 2012 at 5:38 pm and is filed under Gluten-Free, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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