Split Pea And Coconut Curry Sauce

Serving Size : 2
Ingredients

for prepare Split Pea And Coconut Curry Sauce

:

Amount	Measure	Ingredient - Preparation Method
1	teaspoon	raw white rice
1	tablespoon	yellow split peas
1/4	cup	water
2		fresh hot green chiles - stemmed and seeded
2 to 3 split pea and coconut curry sauce
1		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		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

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.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .