From Chef Anita Jaisinghani of Pondicheri, in Houston

Serves 6

2 cups orange Masoor lentils
3 cups water
1 teaspoon turmeric
1 stick cinnamon
4 to 5 pods kokum
2 teaspoons chili powder
1 tablespoon ginger purée
1 cup coconut, grated
1 cup chopped tomato (if good fresh tomatoes are not available, use 1/2 cup canned tomatoes)
2 teaspoons salt

Tadka (tempering)
4 tablespoons clarified butter
1 tablespoon cumin seeds
3 large garlic cloves, chopped
2 tablespoons cilantro, chopped

Rinse the lentils in warm water 2 to 3 times. Soak them in a bowl for 1 to 2 hours in warm water. Drain. In a deep stockpot, bring the lentils, 2 cups of water, turmeric, cinnamon, kokum, chili powder, ginger, coconut, tomatoes, and salt to a boil. Turn the heat to low and simmer with the lid on. Cook the mixture for 45 minutes to an hour or until lentils are soft and done. Stir gently so as not to break up the lentils too much. In a small, shallow saucepan, heat up the clarified butter. Pop the cumin seeds and then add the garlic. Pour this mixture into the lentils. Before serving, remove the cinnamon and discard. Garnish with chopped cilantro.

For the tequila-lime sauce
1 cup white wine
2 cups tequlia
2 shallot sections, peeled and minced
10 cilantro sprigs
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup heavy cream
2 tablespoons lime juice
3/4 pound unsalted butter

Combine white wine, tequila, shallots, cilantro sprigs, cumin, and coriander seeds. Reduce over medium high heat. Add cream and continue to reduce. Once cream begins to thicken, lower heat and add lime juice. Mount sauce with butter and strain and keep warm until time to serve.

To serve, spoon small amount of grits in center of a bowl. Drizzle sauce around the grits and top with three pieces of shrimp.