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| 1 | teaspoon | rice | white, raw |
| 1 | tablespoon | yellow split peas | |
| 1/4 | cup | water | |
| 2 | each | hot green peppers | fresh, stemmed and seeded |
| 1 | inch | ginger | piece, fresh, peeled |
| 1 | tablespoon | vegetable oil | mild |
| 1/4 | teaspoon | mustard seeds | |
| 1/2 | teaspoon | cumin seeds | |
| 1/8 | teaspoon | turmeric | |
| 10 | each | curry leaves | fresh |
| 2 | cups | coconut milk | |
| 1/2 | teaspoon | salt | |
| 1 | tablespoon | 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 juice.
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