Heat a wok with the cooking oil. Saute the
onion and cook over moderate heat for 10 minutes, or until the onion is
golden brown. Remove half the sauteed onion and set aside as garnishing.
Add the chili, turmeric, dried shrimp and cook for 2 minutes. Stir in
the curry leaves, lentils, vegetable stock, coconut milk, cinnamon stick
and lemon grass. Bring to the boil and simmer on reduced heat, uncovered
for 45 minutes. Remove the cinnamon stick and lemon grass before
serving. Garnish with the reserved sauteed onions. Serve hot.