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Receta The South: Split Pea And Coconut Curry Sauce

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Raciónes: 2

Ingredientes

Cost per serving $0.80 view details
  • 1 tsp Raw white rice
  • 1 Tbsp. Yellow split peas
  • 1/4 c. Water
  • 2 x Or possibly 3 fresh warm green chiles, stemmed and seeded
  • 1 x One-inch piece fresh ginger, peeled
  • 1 Tbsp. Mild vegetable oil
  • 1/4 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/8 tsp Turmeric
  • 10 x Fresh curry leaves, or possibly:
  • 1 Tbsp. Crushed dry curry leaves, or possibly:
  • 1 Tbsp. Chopped cilantro
  • 2 c. Coconut lowfat milk
  • 1/2 tsp Salt
  • 1 Tbsp. Lemon juice

Direcciones

  1. Combine rice and split peas in a bowl and rinse in several changes of water. Add in 1/4 c. water and soak for 1 hour. (Don't drain the water.) Add in chiles and ginger and blend till finely pureed, Set aside.
  2. Heat oil in a heavy 2-qt saucepan over medium-high heat. Add in mustard, cumin, turmeric and curry leaves. When seeds pop, stir in split pea-ginger puree. Stir-fry for about 4 min. Add in coconut lowfat milk and salt. Stir with the back of a spoon till there are no lumps. Bring to a boil, reduce heat and simmer, uncovered, for 10 min. Remove from heat and stir in lemon juice.
  3. Makes 2 c.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 99g
Recipe makes 2 servings
Calories 252  
Calories from Fat 183 73%
Total Fat 21.5g 27%
Saturated Fat 12.96g 52%
Trans Fat 0.18g  
Cholesterol 0mg 0%
Sodium 595mg 25%
Potassium 287mg 8%
Total Carbs 14.56g 4%
Dietary Fiber 6.6g 22%
Sugars 3.4g 2%
Protein 3.68g 6%
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