Spiced Prawns with Masoor Dhal

Name: Spiced Prawns with Masoor Dhal
Yield: Serves 4
Cuisine: Asian
Ingredients: 6 fine green beans, cut into thirds; 1 carrot, chopped; 30 ml/2 tbsp groundnut (peanut) oil; 5 ml/1 tsp ground cumin; 7 curry leaves; 150 g/5 oz/1¾ cups red lentils; 20 raw tiger prawns (jumbo shrimp), peeled and tails left on, sliced down the back and deveined; chopped fresh coriander (cilantro), to garnish; 3 garlic cloves, chopped; 10 ml/2 tsp cumin seeds; 1 large onion, finely chopped; 850 ml/1 ⅓ pints/3 ½ cups vegetable stock; 2.5 cm/1 in piece fresh ginger, finely chopped; salt and ground black pepper; 5 ml/1 tsp hot chilli powder; 5 ml/1 tsp ground coriander; 30 ml/2 tbsp vegetable oil; 10 ml/2 tsp ground coriander; 5 ml/1 tsp ground turmeric

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Red lentils, known as masoor dhal in India, become soft and pulpy when cooked, and give this richly spiced dish a smooth texture and vibrant colour. You could serve this flavoursome shellfish dish with gram flour pancakes.

Ingredients

150 g/5 oz/1¾ cups red lentils
30

Asia
India
Main course
Pescatarian
Spicy
Gluten-free

Method

Prepare the prawns. Mix together the ground cumin, ground coriander, chilli powder and oil in a bowl. Pat dry the prawns using kitchen paper and add to the spices, season with salt, and stir well until the prawns are coated in the spice mixture. Set aside to marinate while you cook the dhal.
Rinse and drain the lentils. Heat the oil in a large, heavy pan and fry t