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
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
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.
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
Drink: mineral water