Shrimp Stuffed With Spicy Dal

• 1/2 cup yellow split peas, picked over and rinsed well
• 2 cups water
• 18 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 2 small jalapenos, halved lengthwise, not seeded
• 1 teaspoon vegetable oil
• 2 cloves garlic, peeled and minced
• 2 tablespoons chopped shallots
• 1/4 teaspoon dried red pepper flakes
• 1/2 teaspoon kosher salt, plus more to taste
• 32 large shrimp, in the shell
• Curry-mustard steaming liquid (see recipe)

1. Place the split peas, water, turmeric, cumin and jalapenos in a small saucepan and bring to a boil over medium-high heat.
2. Reduce heat to a simmer, cover partly and cook for 45 minutes.
3. Meanwhile, heat the oil in a small saucepan over medium heat.
4. Add the garlic, shallots and pepper flakes and cook until softened, about 2 minutes.
5. Remove the jalapenos from the split pea mixture and discard.
6. Stir in the shallot mixture.
7. Continue cooking, uncovered, until mixture forms a thick paste, about 20 minutes more, stirring often.
8. Season with salt.
9. With a small, sharp knife, make a slit down the back of each shrimp and use your finger to make a pocket on each side of the shrimp between the shell and the meat.
10. Place about 1/2 teaspoon of the dal into each side of each shrimp.
11. Press the shell firmly back against the shrimp.
12. Place the shrimp in a steamer, cover and steam over the liquid until shrimp are just cooked through, about 3 1/2 minutes.
13. Divide among 4 plates and serve immediately.

yellow split peas, water, ground turmeric, ground cumin, jalapenos, vegetable oil, garlic, shallots, red pepper, kosher salt, shrimp, curry

Taken from cooking.nytimes.com/recipes/7911 (may not work)