South: Split Pea & Coconut Curry Sauce Ingredients
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
South: Split Pea & Coconut Curry Sauce Directions
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.
Serves: 2
Please enjoy this South: Split Pea & Coconut Curry Sauce Recipe
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Food Quotes:
One cannot refuse to eat just because there is a chance of being choked.
Chinese Proverb
No man in the world has more courage than the man who can stop after eating one peanut.
Channing Pollock
Without rice, even the cleverest housewife cannot cook.
Chinese Proverb
Chowder breathes reassurance. It steams consolation.
Clementine Paddleford
