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| 1 | teaspoon | rice | raw, white |
| 1 | tablespoon | yellow split peas | |
| 1/4 | cup | water | |
| 2 | each | green chili peppers | fresh, hot, stemmed and seeded |
| 1 | each | ginger root | 1 inch piece, peeled |
| 1 | tablespoon | vegetable oil | |
| 1/4 | teaspoon | mustard seeds | |
| 1/2 | teaspoon | cumin seeds | |
| 1/8 | teaspoon | turmeric | |
| 10 | each | curry leaves | fresh, or 1 tb crushed dried |
| 1 | tablespoon | cilantro | minced |
| 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 mixture 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.
| % Daily Value* | |
| Total Fat 55.0g | 84% |
| Saturated Fat 44.0g | 218% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1174mg | 49% |
| Total Carbohydrate 19.0g | 6% |
| Dietary Fiber 4.0g | 17% |
| Sugars 1.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 4% | Vitamin C | 89% | |
| Calcium | 10% | Iron | 56% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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