Steamed Indian Lentil and Rice Cakes

Special equipment

Blender, bamboo steamer

Ingredients

serves Makes 15 Idlis, serving 8, active time 20 minutes, total time About 12 hours

• 2 cups uncooked rice
• 1/2 cup dry black lentils (husked removed)
• 2 cups water
• Kosher salt
• 1 tablespoon vegetable oil

Procedures

1. Soak the rice and lentils in water for at least 4 hours and up to 12. Drain, then combine in a blender with 2 cups water and blend on high speed until smooth, about 30 seconds. Transfer to a large bowl, season with 1 teaspoon salt, loosely cover, and leave at room temperature until doubled in size, about 8 to 12 hours.
   
2. Grease a small, shallow bowl or deep plate that will fit into a bamboo steamer. Stir the batter and ladle it on to the plate, half way to the top. Steam until a toothpick inserted comes out fairly clean and the cake is spongy to the touch, about 15 minutes. Allow to rest outside the steamer for about 2 minutes. Then cut and serve in smaller squares with mint chutney. Repeat with remaining batter. Idli can be stored in a sealed container in the refrigerator for up to 3 days.

Beet and Lentil Salad with Feta and Fried Eggs

Ingredients

serves Serves 4 as a main dish, 6 to 8 as a side, active time 25 minutes, total time 45 minutes

• For the Salad:
• 4 medium or 3 large beets, rinsed and halved lengthwise, greens rinsed and reserved
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 1/2 cups French green lentils, rinsed
• 3 cups water
• 1 large sweet onion, peeled, halved lengthwise and cut into 1/4-inch half-moons
• 1 small fennel bulb, core removed, halved and thinly sliced
• 1/2 cup crumbled feta cheese
• 4 eggs
•  
• For the Dressing:
• 3 tablespoons whole grain mustard
• 1 tablespoon honey
• 1/4 cup balsamic vinegar
• Kosher salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/4 cup chopped fresh dill leaves

Procedures

1. Adjust oven rack to middle position and preheat oven to 400°F. Place halved beets in a small baking dish and toss with 1 tablespoon olive oil and salt and pepper to taste. Arrange beets cut side-down and roast until tender, 25 to 30 minutes.
   
2. For the Salad: Place lentils and water in a medium pot along with a large pinch of salt. Cover pot and bring to a boil, then drop to a simmer. Cook until lentils are done but still al dente, 30 to 35 minutes. Drain lentils and spread them out in a large bowl to cool.
   
3. Meanwhile, heat 3 tablespoons olive oil in a large cast-iron skillet over medium heat until shimmering. Add onion and fennel and cook, stirring occasionally, until vegetables are golden brown and fragrant, about 15 minutes. Chop beet greens, add to skillet and cook, stirring, until wilted, about 8 minutes more. Season mixture to taste with salt and pepper, then scrape mixture into bowl with lentils. Wipe out the skillet.
   
4. When beets are cool enough to handle, peel them and cut them into a large dice. Add beets to bowl with lentils.
   
5. For the Dressing: in a medium bowl, whisk together the mustard, vinegar, honey and salt and pepper to taste. Stream in olive oil, then stir in dill. Add dressing to beets and lentils and stir gently to coat. Turn salad onto a serving platter and scatter feta on top.
   
6. Fry eggs: heat 2 tablespoons olive oil in in the cast-iron skillet over medium-high heat until shimmering. Crack one egg at a time into a small bowl, then into pan to fry. Cook, swirling pan so hot oil bastes the tops of the eggs, until egg yolks are barely set, about 4 minutes. Using a thin spatula, transfer fried eggs to top of plated salad and serve immediately.