Stephen Ceideburg
      1 ts Raw white rice

      1 tb Yellow split peas

    1/4 c  Water

      2    Or 3 fresh hot green chiles,

           -stemmed and seeded
      1    One-inch piece fresh ginger,

           -peeled
      1 tb Mild vegetable oil

    1/4 ts Mustard seeds

    1/2 ts Cumin seeds

    1/8 ts Turmeric

     10    Fresh curry leaves, or:

      1 tb Crushed dried curry leaves,

           -or:
      1 tb Minced cilantro

      2 c  Coconut milk

    1/2 ts Salt

      1 tb Lemon juice

  Combine rice and split peas in a bowl and rinse in several changes of
  water. Add 1/4 cup water and soak for 1 hour. (Do not drain the water.) Add
  chiles and ginger and blend until finely pureed, Set aside.
  Heat oil in a heavy 2-quart saucepan over medium-high heat. Add mustard,
  cumin, turmeric and curry leaves. When seeds pop, stir in split pea-ginger
  puree. Stir-fry for about 4 minutes. Add coconut milk and salt. Stir with
  the back of a spoon until there are no lumps. Bring to a boil, reduce heat
  and simmer, uncovered, for 10 minutes. Remove from heat and stir in lemon
  juice.
  Makes 2 cups
  PER TABLESPOON: 35 calories, 0 g protein, 1 g carbohydrate, 3 g fat (3 g
  saturated), 0 mg cholesterol, 35 mg sodium, 0 g fiber.
  Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.