2 tablespoons cilantro, chopped plus more for garnish
2 teaspoons garam masala
¼ - ⅓ cup all purpose flour
1 egg
1 teaspoon kosher salt
3-5 tablespoons vegetable oil
1 cup tomato sauce
¼ cup cream
½ cup greek yogurt
¼ teaspoon cinnamon
¼ teaspoon turmeric
Instructions
Pour lentils into medium pot and cover with 2½ cups water. Bring to a boil, reduce heat, and cover. Cook for 15-20 minutes, until lentils are soft.
In a separate pot, melt 1 tablespoon butter. Add rice and stir until coated. Add 2 cups water, bring to a boil, reduce heat and cover. Cook until rice is tender. Add salt to taste.
Once lentils are cooked, drain any excess liquid. Transfer lentils to food processor and pulse until they are mostly pureed. Add in half of the chopped onion, ginger, cilantro, garam masala, egg, and salt and pulse until well integrated. Use the back of a spoon to scrape down sides, then add ¼ cup of flour. Pulse again until flour is blended with lentil mixture. Let sit for a 10 minutes to allow the flour to absorb some of the moisture. If the mixture still feels too wet, add additional flour, 1 tablespoon at a time, until it holds together.
Preheat oven to 200.
Scoop 2 tablespoons of lentil mixture at a time and form into small circle cakes. Roll in additional flour if needed.
Heat vegetable oil, 1-2 tablespoons at a time, in cast iron pan. Once oil is hot, drop lentil cakes in and cook for 3-5 minutes per side. Transfer cakes to a baking sheet.
Once all of them are done, place baking sheet in the oven to keep warm while you make the sauce.
Add a little oil to existing pan, if necessary. Turn down heat, and add remaining onions and saute for 2-3 minutes, until they start to brown.
Add tomato sauce and mix well. Add yogurt, cream, and spices and stir. Let the sauce cook down for 2-3 additional minutes.
Serve lentil cakes over rice with some sauce and cilantro on top.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/08/08/lentil-cakes-tikka-masala/