Split Pea And Coconut Curry Sauce

Course : Curry
Serves: 2
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1 teaspoon raw white rice
1 tablespoon yellow split peas
1/4 cup water
2 medium fresh hot green chiles -- stemmed and seeded
1 piece 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 medium fresh curry leaves -- or:
1 tablespoon crushed dried curry leaves -- or:
1 tablespoon minced cilantro
2 cups coconut milk
1/2 teaspoon salt
1 tablespoon lemon juice

Preparation / 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 Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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