The South: Split Pea & Coconut Curry Sauce
Submitted by Hilda
A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.
YIELD
2 servingsPREP
20 minCOOK
30 minREADY
1 hrsWelcome to the South Indian spice cabinet, where a handful of humble ingredients transforms into something absolutely electric.
Split peas and rice get soaked and ground into a smooth puree with green chilis and ginger, building a fiery base that smells like pure possibility.
Then comes the tadka: mustard seeds and cumin crackling in hot oil with fresh curry leaves and turmeric, filling your kitchen with that unmistakable toasty, earthy perfume.
Coconut milk mellows the heat into something creamy and balanced, finished with a bright squeeze of lemon juice.
Pour it over steamed rice, use it as a dipping sauce for dosa, or spoon it alongside roasted vegetables for a plant-based meal that hits every note.
Kitchen Tips
- Soak the split peas fully. A full hour of soaking ensures the puree blends silky smooth without gritty bits.
- Listen for the pop. When the mustard seeds start crackling and jumping, that’s your cue to add the puree. The seeds release nutty flavor only when they pop.
- Adjust the heat with the chilis. Three green chilis makes this sauce properly spicy. Seed them or use fewer if you want a gentler warmth.
Ingredients
Directions
Combine rice and split peas in a bowl and rinse in several changes of water.
Add ¼ cup water and soak for 1 hour. 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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