The south: split pea & coconut curry sauce
Yield: 2 Servings S
Ingredients:
- 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
Instructions:
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.
