South: Split Pea & Coconut Curry Sauce
Yield
2 servingsPrep
80 minCook
15 minReady
100 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
rice
white, raw |
|
| 1 | tablespoon |
yellow split peas
|
|
| ¼ | cup |
water
|
|
| 2 | each |
green chili peppers
fresh, stemmed and seeded |
*
|
| 1 | inch |
ginger
piece, fresh, peeled |
*
|
| 1 | tablespoon |
vegetable oil
mild |
|
| ¼ | teaspoon |
mustard seeds
|
|
| ½ | teaspoon |
cumin seeds
|
|
| ⅛ | teaspoon |
turmeric
|
|
| 10 | each |
curry leaves
fresh |
*
|
| 2 | cups |
coconut milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
rice
white, raw |
|
| 15 | ml |
yellow split peas
|
|
| 59 | ml |
water
|
|
| 2 | each |
green chili peppers
fresh, stemmed and seeded |
*
|
| 1 | inch |
ginger
piece, fresh, peeled |
*
|
| 15 | ml |
vegetable oil
mild |
|
| 1.3 | ml |
mustard seeds
|
|
| 2.5 | ml |
cumin seeds
|
|
| 0.6 | ml |
turmeric
|
|
| 1E+1 | each |
curry leaves
fresh |
*
|
| 473 | ml |
coconut milk
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
lemon juice
|
|
Directions
Combine rice and split peas in a bowl and rinse in several changes of water.
Add ¼ 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.
