Shrimp Stuffed With Spicy Dal

Ingredients

• ½ cup yellow split peas, picked over and rinsed well
• 2 cups water
• ⅛ teaspoon ground turmeric
• ½ teaspoon ground cumin
• 2 small jalapenos, halved lengthwise, not seeded
• 1 teaspoon vegetable oil
• 2 cloves garlic, peeled and minced
• 2 tablespoons chopped shallots
• ¼ teaspoon dried red pepper flakes
• ½ teaspoon kosher salt, plus more to taste
• 32 large shrimp, in the shell
• Curry-mustard steaming liquid (see recipe)

Four servings

Preparation

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

1 hour 20 minutes