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Wash the lentils and place them in a large saucepan with enough cold water to cover very generously. Bring to a boil and then simmer gently until the lentils are cooked through and just starting to fall apart (about an hour). Strain.
Place a heavy-based saucepan, large enough to hold the lentils, over a medium heat, warm and then add in the ghee. Once the ghee has melted add the garlic, ginger and curry leaves and cook until the leaves start to crisp (about two minutes). Add the curry and chilli powders and the tomato paste and stir, cooking for a minute.
Add in the lentils and stir well. The mix should look a little pasty. Season with a generous amount of salt. Add enough water to just cover the lentils, turn the heat up so the mix comes to a boil and then reduce so it’s just ticking over. Cook in this very gentle manner for another hour, stirring occasionally as it may stick.
Meanwhile, break up your tamarind pulp, place in a heatproof bowl and pour over 70 millilitres of boiling water. Use a fork to mash it up and then set aside.
Press your tamarind pulp through a fine strainer and add this to the lentils along with the coconut cream. Stir well, adjust seasoning and cook for a final 10 minutes.
Serve alongside a rice and curry meal, or eat a bowl immediately for warmth and comfort.