Friday, July 12, 2013

Mung Bean Lentils with Shrimp

Chingri Dal
When allowed to sit, the lentils thicken
and absorb most of the liquid
This recipe was given to my husband by his niece, Jayashree Banerjjee. 

2 cups mung dal cooked
15 medium shrimp, cleaned, deveined and tossed with salt and turmeric

For the tempering:

1 tsp. ghee
1 tsp. vegetable oil 
1/4 tsp. nigella seeds (kalonji/kalo jeera)
whole green chillies
salt to taste
1/4 tsp. turmeric
green coriander/cilantro (chopped) 

  1. Heat oil, sauté prawns for 3 minutes on both sides and set aside.
  2. To the same pan add  ghee, nigella seeds and green chillies.
  3. When seeds begin to sizzle, return prawns to pan and add cooked lentils.
  4. Adjust salt to taste and cook for 4-5 minutes. 
  5. Garnish with cilantro and serve.