The South: Split Pea and Coconut Curry Sauce

• 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
• 18 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.

rice, peas, water, green chili peppers, vegetable oil, mustard seeds, cumin seeds, turmeric, curry, cilantro, coconut milk, salt, lemon juice

Taken from recipeland.com/recipe/v/the-south-split-pea-coconut-cur-44662 (may not work)