Shrimp Dhansak - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Season again with salt and pepper, stir through the cilantro and serve.