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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Naturally sweet stewed carrots with tangy mustard and curry leaves. If you can't find curry leaves, dried bay leaves or dried basil leaves can be substituted - the flavor will be a little different but similar. I left out the split peas and used fresh basil leaves when I made it. Serve over warm rice. From Julie Sahani's Indian Regional Classics. 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.
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