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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A hot, sweet dish with lentils. Dhansaks are probably the most satisfying of curries. Ingredients:
12 ounces red lentils |
salt and pepper |
2 tablespoons vegetable oil |
6 cardamom pods, crushed |
3 teaspoons mustard seeds |
2 teaspoons chili powder |
2 teaspoons turmeric |
2 teaspoons ground cinnamon |
2 onions, finely chopped |
4 in piece fresh ginger, peeled and finely chopped |
4 garlic cloves, finely grated |
3 -4 green chili peppers, deseeded and finely sliced |
1 1/2 lbs jumbo shrimp, raw, peeled and deveined |
1 pineapple, peeled and cut into bite size chunks |
8 tomatoes, skinned and roughly chopped |
2 ounces cilantro, finely chopped |
Directions:
1. Put the lentils into a large heavy based pan, season well with salt and black pepper, then pour in enough cold water to cover. Bring to the boil then reduce to a simmer and cook for 20 mins or until soft. Top up with hot water if they begin to dry out. Drain and put to one side.
2. Meanwhile heat a tbs of the oil in a large frying pan, add the dried spices and cook, stirring all the time for 2 mins or until the seeds pop. Stir in the onions, ginger, garlic and chilies and cook for 5 mins or until soft and fragrant.
3. Add the remaining oil to the pan, then add the shrimp. Raise the heat and cook, stirring occasionally for 6-8 mins or until the shrimp have turned pink. Stir through the pineapple, add the lentils and tomatoes and a little hot water so the mixture is slightly sloppy and simmer for 5 minutes.
4. Season again with salt and pepper, stir through the cilantro and serve.
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