Split Pea and Coconut Curry Sauce

Recipe Ingredients

1 teaspoon	5ml	Raw white rice
1 tablespoon	15ml	Yellow split peas
1/4 cup	59ml	Water
2		Fresh hot green chiles - (2 to 3) stemmed and seeded
1		One-inch piece fresh ginger - peeled
1 tablespoon	15ml	Mild vegetable oil
1/4 teaspoon	1.3ml	Mustard seeds
1/2 teaspoon	2.5ml	Cumin seeds
1/8 teaspoon	0.6ml	Turmeric
10		Fresh curry or bay leaves - or:
1 tablespoon	15ml	Crushed dried curry or bay leaves
2 cups	474ml	Coconut milk
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Lemon juice

Recipe Instructions

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.

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

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