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South: Split Pea & Coconut Curry Sauce

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Submitted by papa3

YIELD

2 servings

PREP

80 min

COOK

15 min

READY

100 min

Ingredients

1 5
TEASPOON ML RICE
white, raw
1 15
TABLESPOON ML YELLOW SPLIT PEAS
¼ 59
CUP ML WATER
2 2
EACH EACH GREEN CHILI PEPPERS
fresh, stemmed and seeded *
1 1
INCH INCH GINGER
piece, fresh, peeled *
1 15
TABLESPOON ML VEGETABLE OIL
mild
¼ 1.3
TEASPOON ML MUSTARD SEEDS
½ 2.5
TEASPOON ML CUMIN SEEDS
0.6
TEASPOON ML TURMERIC
10 1E+1
EACH EACH CURRY LEAVES
fresh *
2 473
CUPS ML COCONUT MILK
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML LEMON JUICE

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 530 93% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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