HANDVO - LENTIL CAKE

HANDVO - LENTIL CAKE

SPICY RICE AND LENTIL CAKE

I hear you’ve been ROOTING for this vegetable cake recipe so let’s turn up the BEET!! I’m all for desserts but I had to share this vegetable cake recipe with you as it is an old time favourite of mine! Savoury cake? I bet you never thought you’d hear those two words in one sentence! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Handvo is a traditional Gujarati recipe made from rice, lentils, lots of vegetables and Indian spices. This recipe was traditionally marinated in yoghurt, but with a little experimentation I managed to create a plantbased alternative!

TIME

  • PREP TIME  60 min
  • COOK TIME  50 min
  • TOTAL TIME  1 hour 50 min
  • SERVES  6 people
vegan and gluten free handvo

INGREDIENTS PART 1

  • 450g handvo flour
  • 3 tbsp dairy free yoghurt (optional)
  • 400-450ml water (APPROX)
  • 1/2 lemon (juice only)

INGREDIENTS PART 2

  • 1 tbsp white or black sesame seeds
  • 0.25tsp cinnamon powder
  • 2 tsp salt
  • 0.25 tsp chilli powder
  • 1 green chilli chopped into 8 pieces
  • 0.25 tsp turmeric
  • 0.25 tsp Coriander and Cumin powder (optional)
  • 1 tsp eno (raising agent)

INGREDIENTS PART 3

  • 1 courgette
  • 1 carrot
  • 1 potato (small)
  • 1 onion
  • 2 cloves garlic
  • 1 handful of peas
  • 1 tsp grated ginger ⠀⠀

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INGREDIENTS PART 4 – TEMPERING

  • 2 tbsp oil
  • 1 cinnamon stick (~10 cm)
  • 0.5 tsp Cumin seeds
  • 0.5 tsp mustard seeds
  • 1 chopped chilli
  • 0.25 tsp chilli flakes /powder
  • 2 tbsp sesame seeds
  • Bay leaves (optional)
  • Small handful Fresh Coriander chopped

INGREDIENTS – PART 5

  • 2 tbsp sesame seeds

METHOD

  • Mix all ingredients from part 1 in a large bowl and keep in a warm place overnight (should form a liquid paste like semolina or cream of wheat)
  • Mix in all ingredients from part 2, followed by eno once combined
  • Grind all vegetables from part 3 in a food processor (excluding the peas) and add to mixture
  • Pour the mixture in a baking tray
  • Part 4 – add 2 tablespoons off oil to a saucepan and once heated, add the cumin and mustard seeds. Once they start to pop add the remaining ingredients in part 5 and toast for 2-3 minutes until fragrant
  • Pour the tempering on top of the mixture in the tray, evenly spread
  • Part 5 – sprinkle with sesame seeds, and bake at 180 c for 45-50 minutes until golden Brown on the top

BLOG

  • Once you’ve been through many of my recipes, you’re probably going to be sugared out (or craving more). This recipe is at the absolute other end of the spectrum. A light and fluffy, savoury, protein and fibre rich cake, that’s perfect for breakfast, lunch or as a tea time snack.
  • In India and Indian households, this is usually eaten with a spicy masala chai so try this tomorrow morning with you breakfast!
  • This is another recipe that is SO delicious when hot out of the oven, so don’t be afraid to give it a go (of course after allowing it to cool slightly so you don’t burn yourself!!)
  • Psychosocial influences on lentil consumption in India. Without lentils, there is no Indian food. So you could say that lentils are basically the Pulse of India. I guess it’s culturally in-grained

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