Carrot Kari

Name: Carrot Kari
Ingredients: 2 tablespoons canola oil; 1 teaspoon brown mustard seeds; 2 teaspoons yellow split peas, lightly crushed; 1 teaspoon ground turmeric; 1/2 teaspoon paprika; 24 curry leaves (basil or bay can be substituted); 2 dried arbol chiles; 1 1/4 lbs carrots, sliced crosswise; salt and pepper, to taste; cooked basmati rice, to serve

10 ingredients

4 steps

Ingredients

2 tablespoons canola oil
1 teaspoon brown mustard seeds
2 teaspoons yellow split peas, lightly crushed
1 teaspoon ground turmeric
1/2 teaspoon paprika
24 curry leaves (basil or bay can be substituted)
2 dried arbol chiles
1 1/4 lbs carrots, sliced crosswise
salt and pepper, to taste
cooked basmati rice, to serve

Directions

1

Heat oil in a skillet over low heat, and cook the mustard seeds about 30 seconds, keeping the pan covered until they stops popping.
2

Stir in the peas, turmeric, paprika, curry leaves, and chiles and cook for 2 minutes over medium high heat, stirring often.
3

Add the carrots, and 1 cup of water. Bring to a boil, reduce heat and cook covered until the carrots are very soft, about 20 minutes.
4

Uncover the pan, and cook over high heat for about 5 minutes until the excess liquid is evaporated. Serve over hot basmati rice.