The South: Split Pea and Coconut Curry Sauce Recipe

Name: The South: Split Pea and Coconut Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon rice; 1 tablespoon yellow split peas; 1/4 cup water; 3 each green chili peppers; 1 tablespoon vegetable oil; 1/4 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; ⅛ teaspoon turmeric; 10 each curry leaves; 1 tablespoon cilantro minced; 2 cups coconut milk; 1/2 teaspoon salt; 1 tablespoon lemon juice

Servings: persons

1 teaspoon rice
1 tablespoon yellow split peas
1/4 cup water
3 each green chili peppers
1 tablespoon vegetable oil
1/4 teaspoon mustard seeds
1/2 teaspoon cumin seeds
⅛ teaspoon turmeric
10 each curry leaves
1 tablespoon cilantro minced
2 cups coconut milk
1/2 teaspoon salt
1 tablespoon lemon juice

1
Combine rice and split peas in a bowl and rinse in several changes of water.
2
Add 1/4 cup water and soak for 1 hour.
3
Add chiles and ginger and blend until finely pureed, Set aside.
4
Heat oil in a heavy 2-quart saucepan over medium-high heat.
5
Add mustard, cumin, turmeric and curry leaves.
6
When seeds pop, stir in split pea-ginger puree.
7
Stir-fry for about 4 minutes.
8
Add coconut milk and salt.
9
Stir with the back of a spoon until there are no lumps.
10
Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes.
11
Remove from heat and stir in lemon juice.

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon rice, 1 tablespoon yellow split peas, 1/4 cup water, 3 each green chili peppers, and more.

Yes, The South: Split Pea and Coconut Curry Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The South: Split Pea and Coconut Curry Sauce

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