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South: Split Pea & Coconut Curry Sauce

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Recipe

 

Yield

2 servings

Prep

80 min

Cook

15 min

Ready

100 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 teaspoon rice
white, raw
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1 tablespoon yellow split peas
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¼ cup water
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2 each green chili peppers
fresh, stemmed and seeded
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1 inch ginger
piece, fresh, peeled
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1 tablespoon vegetable oil
mild
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¼ teaspoon mustard seeds
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½ teaspoon cumin seeds
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teaspoon turmeric
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10 each curry leaves
fresh
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2 cups coconut milk
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½ teaspoon salt
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1 tablespoon lemon juice
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Ingredients

Amount Measure Ingredient Features
5 ml rice
white, raw
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15 ml yellow split peas
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59 ml water
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2 each green chili peppers
fresh, stemmed and seeded
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1 inch ginger
piece, fresh, peeled
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15 ml vegetable oil
mild
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1.3 ml mustard seeds
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2.5 ml cumin seeds
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0.6 ml turmeric
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1E+1 each curry leaves
fresh
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473 ml coconut milk
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2.5 ml salt
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15 ml lemon juice
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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. (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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 53093% from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 44g 218%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 622mg 26%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 13g
Vitamin A 0% Vitamin C 10%
Calcium 5% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
 

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