The South: Split Pea and Coconut Curry Sauce
| Yield: | 2 Servings |
| Categories: | Sauces, Indian |
| Stephen Ceideburg | ||
| 1 | ts | Raw white rice |
| 1 | tb | Yellow split peas |
| 1/4 | c | Water |
| 2 | Or 3 fresh hot green chiles, stemmed and seeded | |
| 1 | One-inch piece fresh ginger, peeled | |
| 1 | tb | Mild vegetable oil |
| 1/4 | ts | Mustard seeds |
| 1/2 | ts | Cumin seeds |
| 1/8 | ts | Turmeric |
| Fresh curry leaves, or: | ||
| Crushed dried curry leaves, or: | ||
| 1 | tb | Minced cilantro |
| 2 | c | Coconut milk |
| 1/2 | ts | Salt |
| 1 | tb | Lemon juice |
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