Side Pannel
The South: Split Pea and Coconut Curry Sauce
The South: Split Pea and Coconut Curry Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Sauces
Ingredients List
- Stephen Ceideburg
- 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
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.
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.
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