Heat 2 tablespoons of oil in a saucepan and gently fry the onion and garlic until softened.
Stir in the curry powder and cook for 40 seconds.
Add lentils, coconut milk, 400ml water, and salt; simmer for 25 minutes until thickened.
Stir in the citrus juice and pepper, then set aside.
Mix vegetables with coriander, flour, salt, chilli powder, and turmeric in a bowl.
Add 2 tablespoons of oil and 150ml of water to form a thick batter.
Heat 2.5cm of oil in a saucepan to 160°C.
Fry spoonfuls of batter in batches for 3 minutes until golden and crisp.
Drain pakoras on kitchen paper and keep warm.
Reheat the dal and serve with pakoras, yoghurt, chutney, and lime wedges.