• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

The South: Split Pea and Coconut Curry Sauce

  • Recipe Submitted by on

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


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

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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