Gingered Shasta Lentil Dal, Prawn Skewers and Cilantro Jalapeño Chutney

Gingered Shasta Lentil Dal, Prawn Skewers and Cilantro Jalapeño Chutney
Created By: Executive Chef Jamie Callison, Washington State University
Use: Shasta Yellow Lentils, Sunrise Red Lentils
Yields: 4 servings
Vegetarian option provided

Gingered Shasta Lentil Dal, Prawn Skewers and Cilantro Jalapeno Chutney
Recipe courtesy of Executive Chef Jamie Callison, Washington State University School of Hospitality Business Management and author of The Crimson Spoon Cookbook. Photo courtesy of Ashley Callison.

Ingredients
For the Gingered Lentil Dal:

1 cup dried PNW Co-op Shasta yellow or Sunrise red lentils, rinsed and sorted

3 Tablespoons olive oil

1/2 cup sweet onion, peeled and small diced

2 tablespoons fresh ginger, peeled and chopped

2 teaspoons fresh garlic, peeled and minced

4 cups water

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1/2 teaspoon Kosher salt

1/2 teaspoon mustard seed

1 teaspoon fresh lime juice

Kosher salt and fresh ground black pepper, to taste

For the Prawn Skewers:

24 raw prawns - approximately 24-26 per pound, peeled, deveined, and tail removed

1 each sweet red pepper: one sweet red pepper yields approximately 24 / 1-inch pieces, cut into 1-inch squares

1 each sweet onion, cut into 1-inch squares

8 each 6-inch bamboo skewers, soaked in water for two hours prior to making skewers

For the Marinade:

1/4 cup olive oil

1/4 cup good quality dry white wine

1 teaspoon fresh lemon juice

2 teaspoons fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

1 teaspoon Kosher salt

1/4 teaspoon fresh ground black pepper

For the Cilantro Jalapeño Chutney:

Note:  Always test the spiceness of the jalapeño prior to adding to recipe. If you prefer a spicier chutney, finely mince some of the seeds and white flesh from inside the jalapeño and add to chutney. Wear food-safe gloves when working with jalapeños.

1 medium-size bunch fresh cilantro, washed and patted dry

1 each jalapeño pepper, seeded, white core removed, and chopped

1 1/2 Tablespoons canola oil

1 Tablespoon almonds, chopped

2 teaspoons fresh ginger root, peeled and chopped

1 1/2 teaspoons honey

1/2 teaspoon garlic, peeled and chopped

1 1/2 teaspoons fresh lime juice

1/4 teaspoon Kosher salt

Instructions
For the Gingered Lentil Dal:

In a small saucepan on low heat, sweat onion in oil until translucent.

Add garlic and ginger, cook for 1 minute.

Add lentils and continue cooking for about 1 minute.

Add cumin, turmeric, salt, mustard seed, and water. Cook until the lentils are tender, about 25 minutes.  Note: The lentils should be firm, not crunchy.

Add lemon and season with salt and pepper to taste.

For the Prawn Skewers:
Marinate prawns for 8-12 hours.

Remove prawns from marinade, coat onions and peppers with marinade.

Skewer shrimp and vegetables onto skewers alternating product, to ensure color and flavor balance.

Cook on hot grill just long enough for shrimp and vegetables to caramelize, and fully cooked. I prefer a grill that is approximately 400 degrees.

Serve immediately.

For the Cilantro Jalapeño Chutney:
Remove large stems from cilantro.

Blend all ingredients together in a food processor or with a hand-held immersion blender until almost smooth.

Cover and refrigerate until needed.

Serving suggestion:
8 each prawn skewers

2 cups Gingered Dal

1/2 cup Cilantro-Jalapeño Chutney

Top 1/2 cup Gingered Lentil Dal with 2 Prawn Skewers and Cilantro Jalapeño Chutney

For more delicious recipes from Executive Chef Jamie Callison, check out his cookbook, The Crimson Spoon.