Split Pea & Coconut Curry Sauce

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SPLIT PEA & COCONUT CURRY SAUCE

 

1 teaspoon raw white rice

1 tablespoon yellow split peas

1/4 cup water

2 or 3 fresh hot green chilies stemmed and seeded

1 one-inch piece fresh ginger peeled

1 tablespoon mild vegetable oil

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1/8 teaspoon turmeric

10.00 fresh curry leaves, or:

1 tablespoon crushed dried curry leaves or 1 tablespoon minced cilantro

2 cup coconut milk

1/2 teaspoon salt

1 tablespoon 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.

 

Add chilies 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.