Place lentils and 1.75L water in a pan and bring to the boil, skimming surface to remove scum. Reduce heat to medium. Simmer vigorously for 40 minutes or until lentils are soft.
Meanwhile, using a knife, score the base of tomatoes with a cross, place in a bowl and cover with boiling water. After 30 seconds, drain and refresh. Peel tomatoes, discard skins and roughly chop. Process with sambal oelek, garlic and onion in a food processor to a purée. Season with salt.
Heat ghee in a deep frying pan over medium heat. Add tomato mixture and cook for 2 minutes, then add curry powder and stir for 3 minutes or until fragrant. Add coconut milk and lentil mixture, and stir to combine. Cook for 5 minutes for flavours to develop, then season with salt. Add more water, if desired.
* Toor dal, available from Indian food shops, break down most easily out of all yellow lentils.
Meanwhile, using a knife, score the base of tomatoes with a cross, place in a bowl and cover with boiling water. After 30 seconds, drain and refresh. Peel tomatoes, discard skins and roughly chop. Process with sambal oelek, garlic and onion in a food processor to a purée. Season with salt.
Heat ghee in a deep frying pan over medium heat. Add tomato mixture and cook for 2 minutes, then add curry powder and stir for 3 minutes or until fragrant. Add coconut milk and lentil mixture, and stir to combine. Cook for 5 minutes for flavours to develop, then season with salt. Add more water, if desired.
* Toor dal, available from Indian food shops, break down most easily out of all yellow lentils.