Place lentils in a pan and cover well with water. Bring to the boil, skimming surface to remove scum. Reduce heat to medium. Simmer until lentils are soft.
While the lentils are cooking, in a food processor, purée the chopped tomatoes, garlic, shallots, and sambal (if using). Add salt to taste.
Heat ghee or oil in a deep skillet over medium heat. Add tomato mixture and cook for 2 minutes, then add Malaysian Curry powder (I like Spice Tree Organics' blend) and stir for 3 minutes or until fragrant. Add coconut milk and the lentils, and stir to combine. Cook for 10-15 minutes, then season with salt. Add more water, if a thinner dhal is desired. Serve with roti and enjoy!