| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Indian | Indian, Sauces | 2 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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