The South Split Pea Coconut Curry Sauce

Ingredients

1 stephen ceideburg 1 tsp raw white rice 1 tbsp yellow split peas 1/4 cup water 2 or 3 fresh hot green chiles, stemme, d and seeded 1 one-inch piece fresh ginger, peeled 1 tbsp mild vegetable oil 1/4 tsp mustard seeds 1/2 tsp cumin seeds 1/8 tsp turmeric 10 fresh curry leaves, or: 1 tbsp crushed dried curry leaves, or: 1 tbsp minced cilantro 2 cup coconut milk 1/2 tsp salt 1 tbsp lemon juice	Advertisements

Preparation
 
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.

 

 
Servings: 2

 

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