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| South: Split Pea And Coconut Curry Sauce Recipe |
Category: Curries
Rating:
N/A
Servings: 2
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Ingredients
1 stephen ceideburg
1 teaspoon raw white rice
1 tablespoon 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 tablespoon mild vegetable oil
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon turmeric
10 fresh curry leaves, or:
1 tablespoon crushed dried curry leaves, or:
1 tablespoon minced cilantro
2 cup coconut milk
1/2 teaspoon salt
1 tablespoon lemon juice
Directions: How to Cook South: Split Pea And Coconut Curry Sauce
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.
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