Shrimp Dhansak

• 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

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.

red lentils, salt, vegetable oil, cardamom pods, mustard seeds, chili powder, turmeric, ground cinnamon, onions, fresh ginger, garlic, green chili peppers, jumbo shrimp, pineapple, tomatoes, cilantro

Taken from www.food.com/recipe/shrimp-dhansak-410587 (may not work)