Sambhar Shrimp (with Mujaddara and Curried Chickpeas)

20190203_185150This recipe springs from a lovely gift of Parsi Sambhar Masala from an Indian friend and fellow foodie.

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Sambhar Masala is a spice blend from southern India composed of chili, coriander, fenugreek, mustard, cumin, fennel, curry leaves, cloves, and (in this case) mango powder. I had never used or eaten it before, so I decided to start easy and marinate shrimp in it before giving them a quick saute. To accompany it, I tried a new recipe, Curried Chickpeas from Joan’s on Third’s on Food52, and added my favorite Mujaddara with Spiced Yogurt (rice, lentils, and caramelized onions) recipe from Rivka on Food52. Even though Mujaddara is technically Middle Eastern, not Indian, Indian food often features rice and lentils, and doesn’t multiculturalism make everything richer?
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