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South Indian Lentil Cakes with Raita

['1 head of garlic', '1 tablespoon extra-virgin olive oil', 'Kosher salt, freshly ground pepper', '1/4 teaspoon cumin seeds', '1 cup plain low-fat yogurt', '1/4 cup finely chopped peeled seeded cucumber', '1 teaspoon chopped fresh cilantro', '1 teaspoon chopped fresh mint', '1 teaspoon minced seeded jalapeño', '1/2 teaspoon (or more) fresh lemon juice', '1/2 cup mixed dried legumes (such as lentils and whole mung beans)', '1/4 cup basmati rice', '1 garlic clove, minced', '1 teaspoon chopped peeled fresh ginger', '1/2 jalapeño, seeded, minced', '1 cup leaves from pea tendrils, arugula, or spinach, chopped', '1/2 cup peas (from about 8 ounces peas in pods), chopped', '1/4 cup chopped fresh cilantro', '1/4 cup chopped scallions', '3 tablespoons chopped fresh mint', '1 teaspoon kosher salt', '1 teaspoon freshly ground black pepper', '4 tablespoons extra-virgin olive oil', 'divided']

Preheat oven to 450°F. Cut top 1/2" off head of garlic; discard. Place garlic on a sheet of foil. Drizzle with oil; sprinkle with salt and pepper. Wrap in foil. Roast until tender, about 45 minutes. Let cool. Squeeze cloves from skins, keeping cloves intact.
Stir cumin in a small dry skillet over medium heat until deep brown, 2-3 minutes. Let cool. Finely grind in a spice mill.
Mix yogurt, cucumber, cilantro, mint, jalapeño, and 1/2 teaspoon lemon juice in a medium bowl. Stir in cumin. Season with salt, pepper, and more lemon juice, if desired.
Rinse legumes; place in a medium bowl with rice. Add water to cover by 3". Let legumes and rice soak at room temperature for 3-5 hours.
Drain legumes and rice; transfer to a food processor. Add garlic, ginger, and jalapeño. Process until grainy paste forms (add 1-2 tablespoons water if necessary). Transfer to a large bowl; mix in tendrils and next 6 ingredients.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Spoon 4 scant 1/4-cupfuls of batter into skillet, flattening with the back of a measuring cup into 1/4"-thick cakes. Reduce heat to medium; sauté until golden brown and cooked through, adding 1 more tablespoon oil when cakes are flipped, about 4-5 minutes per side. Repeat with remaining oil and batter. Divide raita among plates; top with a roasted garlic clove. Place 2 cakes on each plate.

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