South: Split Pea and Coconut Curry Sauce

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100 minutes Prep: 80 minutes Cook: 15 minutes

530 calories per serving view nutrition facts

Ingredients

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

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.

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