The South: Split Pea & Coconut Curry Sauce Recipe
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The South: Split Pea & Coconut Curry Sauce
1 stephen ceideburg
1 tsp raw white rice
1 tbsp yellow split peas
1/4 cup water
2 or 3 fresh hot green chiles, stemme, d and seeded
1 one-inch piece fresh ginger, peeled
1 tbsp mild vegetable oil
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/8 tsp turmeric
10 fresh curry leaves, or:
1 tbsp crushed dried curry leaves, or:
1 tbsp minced cilantro
2 cup coconut milk
1/2 tsp salt
1 tbsp lemon juice
Combine rice and split peas in a bowl and rinse in several changes of
water. Add 1/4 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.
Makes 2 cups
PER TABLESPOON: 35 calories, 0 g protein, 1 g carbohydrate, 3 g fat
(3 g saturated), 0 mg cholesterol, 35 mg sodium, 0 g fiber.
Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. |
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