No-Fry Swahili Bhajia

Ingredients

• 1 cup split yellow lentils, soaked in water overnight
• 1 red onion, quartered
• 1 garlic clove
• 2 Tbsp (11 g) desiccated coconut
• 2 Tbsp (30 g) chopped fresh cilantro
• 1 tsp salt
• ½ tsp ground cumin
• 1 serrano chile, seeded
• 1 tsp baking soda
• 2 Tbsp (28 g) fresh lime juice, from 2 limes
• 1 to 2 tsp avocado oil
• 1 cup (90 g) desiccated coconut
• 1 serrano chile, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 2 Tbsp (28 g) fresh lime juice
• ¼ cup (60 g) water
• Step 2 Using a teaspoon measure, scoop the lentil mixture and shape into a rounded ball. Flatten the ball into a patty and place on a microwave-safe plate. Repeat with the remaining lentil mixture.
• Step 4 Meanwhile, make the chutney: In a small bowl, mix the coconut, chile, salt, cilantro, lime juice, and water until slightly smooth. Serve the coconut chutney with the bhajia.