Split Pea & Coconut Curry Sauce

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 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.