The South: Split Pea and Coconut Curry Sauce

Stephen Ceideburg 1 ts Raw white rice

1 tb Yellow split peas

1/4 c Water

2 Or 3 fresh hot green chiles,

-stemmed and seeded 1 One-inch piece fresh ginger,

-peeled 1 tb Mild vegetable oil

1/4 ts Mustard seeds

1/2 ts Cumin seeds

1/8 ts Turmeric

10 Fresh curry leaves, or:

1 tb Crushed dried curry leaves,

-or: 1 tb Minced cilantro

2 c Coconut milk

1/2 ts Salt

1 tb Lemon juice

Combine rice and split peas in a bowl and rinse in several changes of water. Add 1/4 cup water and soak for 1 hour. (Do not drain the water.) Add chiles and ginger and blend until finely pureed, Set aside. Heat oil in a heavy 2-quart saucepan over medium-high heat. Add mustard, cumin, turmeric and curry leaves. When seeds pop, stir in split pea-ginger puree. Stir-fry for about 4 minutes. Add coconut milk and salt. Stir with the back of a spoon until there are no lumps. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Remove from heat and stir in lemon juice. Makes 2 cups PER TABLESPOON: 35 calories, 0 g protein, 1 g carbohydrate, 3 g fat (3 g saturated), 0 mg cholesterol, 35 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.