Spicy Lentil Cake

Serves: 10

Difficulty of recipe preparation: Intermediate

Preparation time: 20

Cooking time: 1 hour


  • 2 cups long grain white rice
  • 1 cup split pigeon peas
  • 1/4 cup split bengal gram
  • 1/4 cup white split black gram
  • 1/4 cup yellow moong dal
  • 1/4 cup bulgur soaked
  • 1/4 cup greated potato
  • 1/4 cup grated pumpkin
  • 1/4 cup shredded cabbage
  • 2 heaped tablespoon ginger,chilli,garlic paste
  • 1 cup sour curds
  • 3 tbs olive oil
  • 1 tsp cumin
  • 1 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp sugar
  • 1/2 tsp carom seeds
  • pich of asafoetida
  • 2-3 tsp white sesame seeds
  • 1 -2 tsp of soda bi-carb
  • 2 dry red chillies
  • salt to taste


  1. Wash and soak all the lentils for 5-6 hours or overnight.
  2. Grind them to a semi-fine paste next morning with the sour curds and water used for soaking.Use extra water if needed.
  3. Leave to ferment for another 5-6 hours.
  4. Add the turmeric,red chilli power,ginger-chilli-garlic paste,sugar ,salt to taste,all the grated vegetables,soda-bicarb and mix properly.Add the soaked bulgur too.
  5. To make the tempering for the cake,heat olive oil in a large non-stick pan and add the cumin seeds,dry red chillies,seeds,dry red chillies,asafoetida and sesame seeds.Add this tempering to the cake mixture and mix again.Pour the mixture in a greased cake tin and sprinkle with sesame seeds.
  6. Pre-heat oven for 10 mins at 180 degrees.Bake for 1 hour or until a knife comes out clean.
  7. Let it cool.Cut and serve with corinader chutney.

Additional information/tips

Can be eaten as a nutritious main meal or a snack.

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