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.
In a medium saucepan, heat the oil. Add the puree, and cook for 2 minutes. Add the Malaysian Curry blend, stir, and cook for a minute, or until fragrant. Add the cooked lentils and coconut milk (use more or less depending on how thick you want your lentils), simmer for 15 minutes. Serve with roti and enjoy!