Potato and Yellow Split Pea Croquettes with an Onion-Mace Sauce from 660 Curries by Raghavan Iyer

Ingredients

• 1½ teaspoons coarse kosher or sea salt
• 1 pound russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in a bowl of cold water to prevent browning
• 6 fresh green Thai, cayenne, or serrano chiles, stems removed
• 6 large cloves garlic
• ½ cup firmly packed fresh cilantro leaves and tender stems
• 1 cup yellow split peas (chana dal), picked over for stones
• 2 tablespoons canola oil
• ½ cup rice flour
• Canola oil for pan-frying
• ½ teaspoon coarse kosher or sea salt
• ½ teaspoon ground mace
• ½ teaspoon ground nutmeg
• 1 cup finely chopped red onion
• 1 teaspoon white granulated sugar
• ½ teaspoon cayenne (ground red pepper)
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems