The South: Split Pea and Coconut Curry Sauce

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The South: Split Pea and Coconut Curry Sauce Ingredients

Stephen Ceideburg	1/2 ts Cumin seeds
1 ts Raw white rice	1/8 ts Turmeric
1 tb Yellow split peas	10 Fresh curry leaves, or:
1/4 c Water	1 tb Crushed dried curry leaves,
2 Or 3 fresh hot green chiles,	1 tb Minced cilantro
1 One-inch piece fresh ginger,	2 c Coconut milk
1 tb Mild vegetable oil	1/2 ts Salt
1/4 ts Mustard seeds	1 tb Lemon juice

Instructions for The 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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Indian

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