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The south: split pea & coconut curry sauce
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| Artist: |
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| Categories: |
Central Asian, Coconut, Curries, Fruits, Indian, Sauces & Dressings |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 1
| tsp | Raw white rice | | 1
| tbsp | Yellow split peas | | 1/4
| cup | Water | | 2
| | Or 3 fresh hot green chiles | | | -stemmed and seeded | | 1
| | One-inch piece fresh ginger | | | -peeled | | 1
| tbsp | Mild vegetable oil | | 1/4
| tsp | Mustard seeds | | 1/2
| tsp | Cumin seeds | | 1/8
| tsp | Turmeric | | 10
| | Fresh curry leaves, or: | | 1
| tbsp | Crushed dried curry leaves | | | -or: | | 1
| tbsp | Minced cilantro | | 2
| cup | Coconut milk | | 1/2
| tsp | Salt | | 1
| tbsp | Lemon juice |
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Procedures:
| 1 | Combine rice and split peas in a bowl and rinse in several changes of water. | | 2 | Add ?cup water and soak for 1 hour. | | 3 | (do not drain the water). | | 4 | Add chiles and ginger and blend until finely pureed, set aside. | | 5 | Heat oil in a heavy 2-quart saucepan over medium-high heat. | | 6 | Add mustard, cumin, turmeric and curry leaves. | | 7 | When seeds pop, stir in split pea-ginger puree. | | 8 | Stir-fry for about 4 minutes. | | 9 | Add coconut milk and salt. | | 10 | Stir with the back of a spoon until there are no lumps. | | 11 | Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. | | 12 | Remove from heat and stir in lemon juice. | | 13 | 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. | | 14 | Laxmi hiremath writing in the san francisco chronicle, 6/24/92 |
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