Heat a large skillet over medium heat. Once the skillet is hot, add the shredded coconut and almond flour. Mix and toast until golden, about 3-4 minutes. They won’t pick up any color for the first minute or so but will start to turn golden as they toast. Stir frequently, until evenly golden. Remove from the skillet and set aside.

In the same skillet, add the oil and increase the heat to medium-high. Once the oil is hot, add the green cardamom pods and cook, stirring, for a few seconds until fragrant and changes color.

Add the onion and half of the salt. Continue cooking for another 7-8 minutes, adding splashes of water if needed, until the onions are golden brown.

Reduce the heat to medium, and add in the Kashmiri chili powder, garam masala, black pepper, and dried fenugreek leaves. Mix in a splash of water to prevent the spices from burning.

Add in the sambal oelek, soy sauce, tomato paste, and ginger garlic paste. Mix in and cook for about 15 seconds.

Mix in the non-dairy yogurt. Cook until the mixture is homogeneous and bubbling and getting a little glossy. If it sticks, add a splash of water, non-dairy milk, or stock.

Stir in the curry leaves, mint leaves, green chili, cilantro, and the toasted almond-coconut mixture. Mix well.

Mix in 1 cup of water or non-dairy milk. Add the remaining salt, and bring to a boil. Taste and adjust flavors, adding more salt, heat, garam masala, or lemon juice, if needed.

Fold in the drained lentils, and mix well. Reduce the heat to medium-low, partially cover, and simmer for 4-5 minutes for the flavors to meld.

Garnish with chopped cilantro, non-dairy yogurt, and a squeeze of lemon juice. Serve over rice, quinoa, naan, flatbread, sourdough, garlic bread, or roasted vegetables.