Ingredients
- 10 curry leaves (fresh)
- 3 green chiles (fresh hot)
- 1 one ginger (fresh)
- 1 cilantro (minced)
- 475 ml coconut milk
- 60 ml water
- 16 ml lemon juice
- 16 ml mild vegetable oil
- 12 gr split peas (yellow)
- 2 gr rice (raw white)
- 1 ml mustard seeds
- 1 gr cumin seeds
- 1 gr curry leaves (crushed dried)
- 1 gr salt
- 1 gr turmeric
Combine rice and split peas in a bowl and rinse in several changes of water. Add quarter 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 litre 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, 0. 0.27173913043478.
