| 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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