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The South: Split Pea & Coconut Curry Sauce

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      Title: THE SOUTH: SPLIT PEA & COCONUT CURRY SAUCE
 Categories: Indian, Sauces
      Yield: 2 Servings
 
           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
     10    Fresh curry leaves, or:
      1 tb Crushed dried curry leaves,
           -or:
      1 tb Minced cilantro
      2 c  Coconut milk
    1/2 ts Salt
      1 tb 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. (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.
 
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