South: Split Pea & Coconut Curry Sauce

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Servings: 2 Difficulty: Intermediate
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A fragrant, creamy Indian-style sauce with earthy split peas and bright coconut milk.
South: Split Pea & Coconut Curry Sauce recipe image
South: Split Pea & Coconut Curry Sauce recipe image
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South: Split Pea & Coconut Curry Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 29.3

Description

This South Indian-inspired sauce offers a rich, velvety texture derived from blending soaked yellow split peas with fresh ginger and green chiles. The base is tempered with aromatic spices like mustard, cumin, and turmeric, then simmered in coconut milk to create a luscious, savory gravy. It serves as an excellent accompaniment to steamed rice, dosas, or idlis, delivering a perfect balance of heat and creaminess. Ideal for weeknight dinners or vegetarian potlucks, this dish brings authentic home-style flavor to your table without requiring complex techniques.

Ingredients

Directions

  1. Combine rice and split peas in a bowl and rinse under several changes of water.
  2. Add 1/4 cup water and soak the mixture for 1 hour.
  3. Drain the soaking water, then add the soaked peas, rice, fresh chiles, and ginger to a blender.
  4. Blend until finely pureed, then set aside.
  5. Heat oil in a heavy 2-quart saucepan over medium-high heat.
  6. Add mustard seeds, cumin seeds, turmeric, and curry leaves to the hot oil.
  7. Wait until the seeds begin to pop, then stir in the split pea-ginger puree.
  8. Stir-fry the mixture for about 4 minutes.
  9. Pour in coconut milk and add salt.
  10. Stir with the back of a spoon until the mixture is smooth and lump-free.
  11. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
  12. Remove from heat and stir in lemon juice just before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 29.3kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.4mg1%
Total Carbohydrate 6.3g3%
Dietary Fiber 2.4g10%
Sugars 2.8g
Protein 1.4g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh curry leaves are unavailable, substitute with 1 tablespoon of crushed dried curry leaves or 1 tablespoon of minced cilantro.

For a thinner sauce, add a little more water or coconut milk during the simmering stage.

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Keywords: coconut, curry, split peas, yellow peas, ginger, green chiles, mustard seeds, cumin, turmeric, curry leaves, vegan, indian, sauce, gravy, simmered, blended, spicy, creamy, vegetarian, weeknight
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