Handvo (Spicy Lentil Cake)

Ingredients

For the Cake

Rice - 1 Cup
Split Moong Beans (Moong Daal) - 1/2 Cup
Split Chickpeas - 1/2 cup
Split White Beans (Urad Daal) - 1/2 Cup
Black Eye Beans - 1/2 cup

Ginger - 1 inch
Cumin Powder - 2 tbspns
Cayenne Powder - 1 tbspn
Turmeric Powder - 1 tspn
Dry Mango Powder (Aamchur) - 2 tbspn
Sugar - 3 tbspn
Salt  to taste

For Tempering

Oil - 1/4 cup
Curry Leaves - 12
Asafoetida Powder - 1 tspn
Sesame Seeds - 2 tbspns
Mustard Seeds - 2 tbspsns
Fennel Seeds - 2 tbspns
Red Chili Flakes - 1 tbspn

Directions

Soak the rice and lentils in water for 3 hours
After 3 hours, remove extra water and grind it into a smooth batter along with the ginger
Add Cumin Powder, Cayenne Powder, Mango Powder, Turmeric, Sugar and Salt
Heat half of the oil and add to the batter
Pour the batter into a baking sheet so that it would be about an inch in  thickness
Preheat the oven to 375F
Bake the cake for 40 minutes

While the cake is baking prepare the tempering by heating the remaining oil in a small pan
Once the oil is hot, add Mustard Seeds, Asafoetida Powder, Curry Leaves, Chili Flakes, Sesame Seeds and Fennel Seeds

Remove the cake from the oven after 40 minutes. Pour the tempering evenly over the cake while the cake is still hot.

Cut into squares and serve warm or cold with Mint or Coriander Chutney.