For the curry powder: In a dry pan over a low-medium heat, roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until they begin to be really fragrant, then pour them into a bowl.

Add the oil to the pan, and cook the curry leaves and dried chillies for 2–3 minutes, stirring often. Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine.

Stir in the turmeric, and put the whole lot in a jam jar.

For the dal, pour the lentils into a saucepan and rinse loosely under the tap then drain well.

Cover the lentils with water until they’re submerged by about 5cm. Add the garlic, lemongrass, salt, ½ tsp SL curry powder and pandan leaf, if using.

Bring to a boil over a medium-high heat. Skim off any scum and turn the heat down, so the lentils are simmering.

Add the turmeric and simmer for 12–15 minutes until the lentils are tender.

Drain off about eighty per cent of the liquid. Stir in coconut milk and kale and allow to simmer gently for 2–3 minutes until the kale is bright green.

In a small frying pan, heat the oil over a medium-high heat. When hot, add the onion and cook, stirring occasionally for 3–5 minutes until it starts to turn golden brown.

Add the curry leaves, mustard seeds and cumin seeds and cook for a couple of minutes until the curry leaves are bright green.

Pour the whole temper, oil included, onto the cooked dal. Squeeze lime over it and sprinkle over the chilli flakes, if using, just before serving.