The South: Split Pea & Coconut Curry Sauce Recipe

The South: Split Pea & Coconut Curry Sauce Recipe

Yield: 2 Servings
Recipe by luhu.jp

Ingredients:
Stephen Ceideburg,
1 tsp: Raw white rice,
1 tbsp: Yellow split peas,
1/4 cup: Water,
2: Or 3 fresh hot green chiles, stemmed 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,

Directions:

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.


Source from luhu.jp