Fermented Lentil Cake with Spiced Yogurt

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, spongy steamed cake made from fermented lentils, served with a cooling yogurt dip spiced with cumin and mint. This indian-inspired vegetarian ready in about 45 minutes layers yellow moong dal, water, curry leaves into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (15 ratings) Prep: 30 min Cook: 15 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse yellow moong dal thoroughly, then soak in 1 1/2 cups water for 6 hours until soft. Drain and blend into a smooth batter with curry leaves, grated ginger, and 1/2 tsp salt until no lumps remain.
  2. Step 2: Heat a steamer basket over medium heat, grease with a little oil. Pour 3/4 cup of batter into the basket, spread evenly. Steam for 15 minutes until firm and springy to the touch.
  3. Step 3: While steaming, whisk yogurt with 1 tsp cumin seeds, 2 tbsp chopped mint, 2 chopped green chilies, and a pinch of salt until smooth. Serve the steamed cake sliced with the yogurt dip on the side.

Frequently asked questions

How long does Fermented Lentil Cake with Spiced Yogurt take to make?

Total time is about 45 minutes (30 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Fermented Lentil Cake with Spiced Yogurt?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Fermented Lentil Cake with Spiced Yogurt?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fermented Lentil Cake with Spiced Yogurt for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fermented Lentil Cake with Spiced Yogurt?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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