Lentil Balls with Coconut Chutney

Ingredients

• 250 g red lentils
• 2 shallots
• 2 Garlic cloves
• 1 red chili pepper
• 1 Green Chili Pepper
• 1 tsp fennel seeds
• Salt
• 1 tbsp flour
• 1 tsp Baking powder
• vegetable oil (for frying)
• 1 Shallot
• 150 g yogurt
• 100 g coconut flakes
• 1 tbsp freshly chopped coriander leaves
• 2 tsp sesame oil
• Salt
• Cayenne pepper
• corriander leaves (for garnish)

Instructions

1. 1.

   Place the lentils in a sieve, rinse thoroughly under running water and cook in boiling water for about 15 minutes until al dente, then drain and let rest.

2. 2.

   For the coconut chutney peel and roughly dice the shallot. Blend with yogurt, coconut flakes, and coriander in a blender until smooth, then stir in sesame oil. If the chutney is too thick, add a little hot water. Season with salt and chili powder and refrigerate.

3. 3.

   Place the drained lentils in a tall bowl. Peel and roughly chop the shallots and garlic and add them. Wash the chilies, halve, deseed, slice into strips and add. Blend everything finely. Mix in fennel seeds and salt. Combine flour and baking powder and fold into the mixture until a firm dough forms. Shape small balls with damp hands. Heat oil in a pot (it’s hot enough when bubbles start to rise on a spoon handle held in the fat) and fry the lentil balls in batches for about 4 minutes each until golden brown. Drain on kitchen paper, garnish with coriander leaves and serve with coconut chutney.