Funnily enough, vegetarians are always hungry for fried food. They should eat legumes just as often, here is an interesting combination.
Soak the lentils in plenty of water the night before. The swell up still extensively. So 2 hours before making in a sieve drain.
For the coconut chutney, soak the coconut in a little bit of hot water for 10 to 15 minutes to soften. Drain and blend with the yogurt, half of the plucked cilantro and a peeled and chopped shallot and a blender until creamy. We had a little trouble with the shredded coconut, they didn’t and wouldn’t soften. Could be they were still floating around from Christmas. But if they are still very hard after draining you could go through another time with a sharp kitchen knife# If you like sesame oil you can stir a touch of it into the chutney, please approach carefully drop by drop, it tastes very intense! If the chutney consistency is too firm: add 1 tbsp or possibly more hot water. Season with salt and chili spice and put in the fridge with the lid closed.
Remove the skin from the remaining two shallots and the garlic and chop. Wash the chili pepper, cut in half and remove the seeds, chop and cut off the inner soft part of the lemongrass. Put all this with the soft lentils in a tall container and blend with a hand blender to a pulp.