I made the Malaysian curry powder for the second time and discovered that aside from the Malay lamb korma, I can use it with pulses as well. I have already tried it with chana dal, and green lentils (my friend said it tasted like a dish served during weddings in Goa–so it should be okay!). I presume it will be all right without the lamb if you want to go vegetarian, but for these dishes I still included lamb, but in bite-size pieces.
I just estimated my proportions, but the ingredients and procedure would be similar–sauteing garlic, ginger, onion, adding the lamb, the Malaysian curry powder, chopped tomatoes (optional), then the prepared pulses. Coconut milk or yogurt to add at the end is optional.