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The South: Split Pea & Coconut Curry Sauce

The South: Split Pea & Coconut Curry Sauce recipe image
This vibrant Split Pea & Coconut Curry Sauce is a rich, aromatic condiment that brings authentic South Indian flavors to your table. It features a base of yellow split peas and rice, blended into a smooth puree before being tempered with mustard seeds, cumin, and fresh ginger. The sauce simmers gently in coconut milk, creating a luxurious texture that clings beautifully to vegetables or grains. With a balance of earthy spices and bright lemon juice, it offers a comforting yet sophisticated taste profile. Perfect as a side dish for grilled meats or as a hearty topping for rice bowls, this vegan-friendly sauce is quick to prepare and packed with flavor. Its an excellent choice for weeknight dinners when you want something satisfying without the fuss.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 29.3
Dietary: Gluten-free, Vegetarian
Description
This vibrant Split Pea & Coconut Curry Sauce is a rich, aromatic condiment that brings authentic South Indian flavors to your table. It features a base of yellow split peas and rice, blended into a smooth puree before being tempered with mustard seeds, cumin, and fresh ginger. The sauce simmers gently in coconut milk, creating a luxurious texture that clings beautifully to vegetables or grains. With a balance of earthy spices and bright lemon juice, it offers a comforting yet sophisticated taste profile. Perfect as a side dish for grilled meats or as a hearty topping for rice bowls, this vegan-friendly sauce is quick to prepare and packed with flavor. Its an excellent choice for weeknight dinners when you want something satisfying without the fuss.
Ingredients
  • 1 teaspoon Raw white rice
  • 1 tablespoon Yellow split peas
  • 1/4 cup Water
  • 2 Or Fresh hot green chiles,
  • 1 inch piece Fresh ginger, peeled and stemmed
  • 1 tablespoon Mild vegetable oil
  • 1/4 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1/8 teaspoon Turmeric
  • 10 leaves Fresh curry leaves (or 1 tbsp crushed dried curry leaves, or 1 tbsp minced cilantro)
  • 2 cups Coconut milk
  • 1/2 teaspoon Salt
  • 1 tablespoon Lemon juice
Directions
  1. 1
    Combine rice and split peas in a bowl and rinse in several changes of water.
  2. 2
    Add 1/4 cup water and soak for 1 hour. Do not drain the water.
  3. 3
    Add chiles and ginger to the soaked rice and peas. Blend until finely pureed. Set aside.
  4. 4
    Heat oil in a heavy 2-quart saucepan over medium-high heat.
  5. 5
    Add mustard seeds, cumin seeds, turmeric, and curry leaves.
  6. 6
    When seeds pop, stir in the split pea-ginger puree.
  7. 7
    Stir-fry for about 4 minutes.
  8. 8
    Add coconut milk and salt.
  9. 9
    Stir with the back of a spoon until there are no lumps.
  10. 10
    Bring to a boil, reduce heat, and simmer uncovered for 10 minutes.
  11. 11
    Remove from heat and stir in lemon juice.

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.

Keywords: curry, sauce, split peas, coconut milk, indian, vegan, ginger, mustard seeds, cumin, turmeric, curry leaves, chiles, gluten-free, dinner, south indian, simmered, creamy, spicy
Read it online: https://www.chefs-mate.com/recipe/the-south-split-pea-coconut-curry-sauce/