Taryal Jhinga with Moong Dal Khichdi

Instructions

1. 1

   Marinate the Prawns

   • Pat the cleaned and deveined prawns thoroughly dry with paper towels. This is crucial for getting a good sear.
   • In a mixing bowl, combine the prawns, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, salt, and 1 tablespoon of lemon juice.
   • Mix well until all the prawns are evenly coated. Set aside to marinate for 15 minutes at room temperature.
2. 2

   Sear the Prawns

   • Heat the vegetable oil in a wide, non-stick pan or skillet over medium-high heat.
   • Once the oil is hot, carefully place the marinated prawns in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
   • Sear for 1-2 minutes on each side, just until they turn pink and develop a light golden-brown crust. They will not be fully cooked at this stage.
   • Remove the seared prawns from the pan and set them aside on a plate.
3. 3

   Prepare the Tomato Masala

   • In the same pan with the remaining oil, add the finely chopped tomatoes and slit green chilies.
   • Sauté for 4-5 minutes over medium heat. Add the 3 tablespoons of water to help the tomatoes break down and prevent sticking.
   • Continue to cook, mashing the tomatoes with your spatula, until they become soft and pulpy, and you see oil beginning to separate at the edges of the masala.
4. 4

   Combine and Finish

   • Return the seared prawns to the pan with the tomato masala.
   • Gently toss everything together until the prawns are well-coated.
   • Cook for another 1-2 minutes, just until the prawns are cooked through. They are done when they curl into a 'C' shape and are opaque.
   • Turn off the heat. Stir in the garam masala and the remaining 1 tablespoon of lemon juice.
   • Garnish generously with freshly chopped coriander leaves and serve immediately.