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Ingredientes
- 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
- 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.
- 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.
- 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% |
