Split Pea & Coconut Curry Sauce
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
rice
raw, white |
|
| 1 | tablespoon |
yellow split peas
|
|
| ¼ | cup |
water
|
|
| 2 | each |
green chili peppers
fresh, hot, stemmed and seeded |
*
|
| 1 | each |
ginger root
1 inch piece, peeled |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | teaspoon |
mustard seeds
|
|
| ½ | teaspoon |
cumin seeds
|
|
| ⅛ | teaspoon |
turmeric
|
|
| 10 | each |
curry leaves
fresh, or 1 tb crushed dried |
*
|
| 1 | tablespoon |
cilantro
minced |
|
| 2 | cups |
coconut milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
rice
raw, white |
|
| 15 | ml |
yellow split peas
|
|
| 59 | ml |
water
|
|
| 2 | each |
green chili peppers
fresh, hot, stemmed and seeded |
*
|
| 1 | each |
ginger root
1 inch piece, peeled |
*
|
| 15 | ml |
vegetable oil
|
|
| 1.3 | ml |
mustard seeds
|
|
| 2.5 | ml |
cumin seeds
|
|
| 0.6 | ml |
turmeric
|
|
| 1E+1 | each |
curry leaves
fresh, or 1 tb crushed dried |
*
|
| 15 | ml |
cilantro
minced |
|
| 473 | ml |
coconut milk
|
|
| 2.5 | ml |
salt
|
|
| 15 | 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 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.
