Lentil Cake

Lentil Cake is a delightful Indian dessert that combines the wholesome goodness of lentils with aromatic spices and natural sweetness. This unique treat is not only high in protein but also offers a rich flavor profile that will satisfy your sweet tooth.

Ingredients

• Yellow split lentils (moong dal) - 100 grams
• Jaggery (grated) - 50 grams
• Coconut (grated) - 30 grams
• Cardamom powder - 1/2 teaspoon
• Baking powder - 1/2 teaspoon
• Ghee (clarified butter) - 2 tablespoons
• Almonds (chopped) - 2 tablespoons
• Cashews (chopped) - 2 tablespoons
• Water - 200 milliliters

Steps

1. Rinse the yellow split lentils under running water until the water runs clear, then soak them in water for at least 2 hours.
2. Drain the soaked lentils and blend them in a food processor with 200 milliliters of water until you achieve a smooth batter.
3. In a mixing bowl, combine the lentil batter, grated jaggery, grated coconut, cardamom powder, and baking powder. Mix well until all ingredients are fully incorporated.
4. Preheat your oven to 180°C (350°F). Grease a small baking dish with ghee.
5. Pour the lentil mixture into the greased baking dish and smooth the top with a spatula.
6. Sprinkle the chopped almonds and cashews evenly over the top of the batter.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Once baked, allow the cake to cool for 10 minutes before slicing and serving.

Nutrition

• Calories: 210
• Protein: 8 g
• Carbs: 34 g
• Fiber: 8 g
• Sugar: 12 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 3 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in dietary fiber, promoting healthy digestion.

Tags