Step 1

For first temper, heat oil in a wok over low heat until melted and starting to shimmer. Add onion, garlic, ginger and curry leaves and fry, stirring occasionally, until onion is soft (5-7 minutes). Add spices and stir until seeds start to pop and spices start to catch (1-2 minutes). Add pandan and lemongrass and stir to combine.

Step 2

Add lentils, season to taste, and stir to coat. Add coconut milk with 750ml water and simmer, stirring occasionally, until lentils start to fall apart (10-15 minutes).

Step 3

Meanwhile, for second temper, heat ghee in a separate wok or large saucepan over high heat until shimmering. Add remaining ingredients and stir-fry until onion is starting to caramelise (15-20 minutes). Stir temper through lentils, season to taste and serve with rice.