Lemon Garlic Lentil Curry or Lemon Garlic Dal is a simple curry incorporating whole garlic cloves and sliced lemon wedges. Pretty simple and just the perfect light curry for those busy days or convalescing days till you regain your energy.
Ingredients ( for 4)
1/3 cup orange/pink lentil (masoor dal)
1/3 cup split skinned mung bean(moong dal)
1 tsp ginger garlic paste
6 - 8 whole garlic cloves peeled and washed
1/2 tsp cumin seeds
1/2 green chilli ( optional if no heat preferred)
1/2 lemon slices into thin quarter wedges
1 tsp turmeric powder - divided into 1/2 tsp each
1/2 tsp cumin powder
Boil both the lentils in enough water with ginger garlic paste and 1/2 tsp turmeric powder. I used the pressure cooker and after the first whistle, lower the fire and let it cook for 4 minutes after which you switch off the fire. Wait for cooker to cool down before you attempt to open the lid.
If you are using an open pot to cook the lentils, it shouldn't take more than 10 mins. Once soft and mushy, leave aside.
Take a medium sized pot and heat the oil. Fry the garlic cloves till light brown.
Then, add in the cumin seeds and let it crackle.
Add in the sliced green chilli( if using) and coriander leaves.
After a few mins, stir in the turmeric and cumin powder and salt.
This will then be followed by the cooked lentils.
Stir and then add in the lemon wedges.
Check for seasonings.
Garnish with more lemon wedges and coriander leaves and serve warm.