The South: 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. 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.