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To make the spice temper, add ghee to a hot pan, then add the mustard seeds, dried red chillis, curry leaves and pandan leaf. Cook for a few minutes until fragrant and the mustard seeds pop. Set ¾ of it a side and leave the remaining spices in the pan.
Add a little more ghee, then add the garlic, coriander, fennel, tomato powder. Fry off for one minute, then add in the fresh tomatoes.
Add the lentils, Maldive fish flakes (if using), then cover with cold water and add a pinch of salt, and slowly simmer for 10 minutes.
Add in coconut milk and stir through until cooked but not overcooked. The dhal shouldn't be mushy, it should be cooked through but still have some bite.
Add the spices you tempered at the start to the top and serve.