This is my nod to the vibrant flavors of Indian cuisine, exploring the use of turmeric, garam masala, cumin and chili, this dish has become one of my favorites. Using the masoor dal variety of lentils offer a subtle flavor and mashed texture when cooked which I feel balances the pungent flavors of the spiced shrimp. Normally, the spices are heated in oil, also called blooming, to bring out the amazing flavors. using them in the marinade then grilling the shrimp offers the same effect.
twelve tiger prawns
1 red, orange or yellow bell pepper
15 oz can or 2 cups dried cooked chick peas (garbanzo beans), see preparation for dried chick peas below
2 cups red lentils
1 tsp garam masala
1/4 tsp turmeric
1/2 tsp cumin
1/2 tsp dried red chili, crushed
To prepare dried chick peas, soaking overnight then cooking in equal parts of vegetable broth and water to cover, until tender, about 45 minutes to an hour. Start by peeling the shrimp, mix together the spices using just enough oil to coat and marinating for 30 minutes to an hour. Grill shrimp on each side about one to two minutes or until they are pink and just begin to curl. Cut the vegetables into one inch pieces, lightly season with salt and pepper saute with chick peas until tender. Rinse the lentils and pick through to make sure any gravel is removed, in a sauce pan cover lentils with stock bring to a boil then allow to simmer until tender, this should take about 10 to 15. Once cooked the lentils will naturally became mashed in texture. This recipe easily serves four.