Lentil balls with yoghurt-coconut dip

Name: Lentil balls with yoghurt-coconut dip
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 250 g red lentils; 2 small onions; 2 Garlic cloves; 1 TABLESPOON Flour; 1 TEASPOON Baking Powder; 7-10 Tbsp salt, chili powder, pepper; 7-10 Tbsp Cumin; 1/2-1 potty/bunch coriander; 300 g Whole milk yoghurt; 5 TABLESPOONS Coconut flake; 1 l oil for frying

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

250 g red lentils
2 small onions
2 Garlic cloves
1 TABLESPOON Flour
1 TEASPOON Baking Powder
7-10 Tbsp salt, chili powder, pepper
7-10 Tbsp Cumin
1/2-1 potty/bunch coriander
300 g Whole milk yoghurt
5 TABLESPOONS Coconut flake
1 l oil for frying

Directions

1
Cook the lentils in 3/4 l boiling water for 15-20 minutes, drain and let them cool down a little. Peel onions and garlic
2
1 onion roughly dice. Puree with lentils and garlic. Stir in flour and baking powder. Season with salt, chilli and cumin. Form approx. 20 balls from the mixture
3
Wash and chop the coriander. Dice remaining onion. Mix with yoghurt and coconut flakes. Season with salt and pepper. Stir in coriander. Chill the dip.
4
Heat the oil in a tall pot or deep fryer to approx. 180 °C. Fry the balls for 3-5 minutes in portions until golden brown. Drain on kitchen paper. Arrange lentil balls and dip
5
Drink: mineral water