Fermented Lentil Cake with Spiced Yogurt
A light, spongy steamed cake made from fermented lentils, served with a cooling yogurt dip spiced with cumin and mint. This Indian-inspired vegetarian recipe, 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.
Ingredients
- 1 cup yellow moong dal
- 1 1/2 cups water
- 10 curry leaves
- 1 inch, grated fresh ginger
- 1 tsp cumin seeds
- 1/2 cup yogurt
- 2 tbsp, chopped fresh mint leaves
- 2, finely chopped green chilies
- 1/2 tsp salt
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Instructions
- 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.
- 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.
- 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.
