Indian Savory Rice and Lentil Cake

Ingredients

• 1 cup long-grain white rice
• ½ cup split moong dal (yellow lentils), rinsed
• ¼ cup chana dal (Bengal gram), rinsed
• 1 teaspoon fenugreek seeds (methi)
• ½ cup plain full-fat yogurt
• 1 whole medium zucchini, grated
• 1 whole large carrot, grated
• 1 whole medium red bell pepper, finely diced
• 1 tablespoon fresh ginger root, peeled and minced
• 2 whole green chiles, seeded and minced
• 3 tablespoon fresh cilantro, finely chopped
• 1.25 teaspoon kosher salt
• ½ teaspoon black pepper, freshly ground
• ½ teaspoon ground turmeric
• ¼ teaspoon asafoetida (hing)
• ½ teaspoon baking soda
• 2 tablespoon coconut oil or vegetable oil, for greasing
• 2 tablespoon coconut oil or vegetable oil, for drizzling on top

Instructions

1. 1

   Measure out 1 cup of long-grain white rice and 0.5 cup of split moong dal and 0.25 cup of chana dal. Rinse all three separately under cold water in a fine-mesh strainer until the water runs clear — this removes starch and any debris. Place the rice and both lentils in a bowl, cover with 2 cups of cold water, and let soak for 30 minutes. Add 1 teaspoon of fenugreek seeds to the soaking water about 5 minutes before you're ready to proceed.

2. 2

   While the rice and lentils soak, prepare your vegetables: grate 1 medium zucchini on the large holes of a box grater and squeeze gently in a clean kitchen towel to remove excess moisture — this prevents the cake from becoming wet. Grate 1 large carrot on the same grater. Finely dice 1 medium red bell pepper into 1/4-inch pieces. Peel and mince 1 tablespoon of fresh ginger root on a microplane. Seed 2 green chiles and mince them finely. Chop 3 tablespoons of fresh cilantro.

3. 3

   Preheat your oven to 350°F. Lightly grease a 9-inch round or 8x8-inch square baking dish with 2 tablespoons of coconut oil or vegetable oil, coating the bottom and sides evenly so the handvo releases easily after baking.

4. 4

   Drain the soaked rice and lentils thoroughly in a fine-mesh strainer — you want them dry, not wet. Transfer to a food processor fitted with the metal blade. Add 0.5 cup of plain full-fat yogurt, 1.25 teaspoons of kosher salt, 0.5 teaspoon of black pepper, 0.5 teaspoon of ground turmeric, and 0.25 teaspoon of asafoetida. Pulse the processor 8-10 times in 2-second bursts until the mixture resembles coarse breadcrumbs with some texture remaining — you want a grainy paste, not a completely smooth puree. This texture gives the finished handvo its characteristic cake crumb.

5. 5

   Transfer the batter to a large mixing bowl. Fold in the grated zucchini, grated carrot, diced red bell pepper, minced ginger, minced green chiles, and chopped cilantro using a rubber spatula. Mix gently but thoroughly until everything is evenly distributed — the batter should look studded with vegetables throughout.

6. 6

   Just before pouring into the baking dish, sprinkle 0.5 teaspoon of baking soda over the batter and fold it in quickly with 3-4 broad strokes of the spatula — the baking soda will activate slightly and help the handvo rise and become lighter. Work quickly so the soda doesn't dissipate before baking.

7. 7

   Pour the batter into your prepared baking dish, spreading it evenly with the spatula. Drizzle 2 tablespoons of coconut oil or vegetable oil evenly over the top — this will crisp and golden the surface as it bakes. Use a spoon to create a light swirl of oil across the surface if desired.

8. 8

   Place the baking dish in the preheated 350°F oven on the middle rack. Bake for 35-40 minutes until the top is deep golden brown and a cake tester or toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it. The edges should have pulled slightly away from the sides of the dish. The cake should smell fragrant and warm with nutty notes from the lentils.

9. 9

   Remove the handvo from the oven and let it cool in the baking dish for 10 minutes — this allows it to set slightly so it holds together when cut. The internal temperature will continue to rise slightly during this resting period. Run a thin knife around the edges to loosen it, then cut into 8 wedges or squares. Serve warm or at room temperature with plain yogurt or chutney on the side.

Tools you’ll need

• fine-mesh strainer
• box grater
• microplane
• kitchen towels
• 9-inch round baking dish or 8x8-inch square baking dish
• food processor with metal blade
• large mixing bowl
• rubber spatula
• oven
• cake tester or toothpick
• thin knife

More recipes like this

• 

  Pan-Fried Krainer Wurst with Onions

  25 min

• 

  Banoffee Pie

  15 min

• 

  Quick Tacos de Lechón

  15 min

• 

  Breakfast Pupusa Plate with Eggs & Pickled Slaw

  40 min