Carrot Kari (Indian-Style Carrots With Mustard Seeds)

Name: Carrot Kari (Indian-Style Carrots With Mustard Seeds)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 tbsp. canola oil; 1 tsp. brown mustard seeds; 2 tsp. yellow split peas, lightly crushed; 1 tsp. ground turmeric; 1 ⁄ 2 tsp. paprika; 24 fresh or dried curry leaves; 2 dried chiles de árbol, stemmed and torn into small pieces; 1 1 ⁄ 4 lb. small to medium carrots, thinly sliced crosswise; Kosher salt and freshly ground black pepper, to taste; Cooked basmati rice, for serving

Serves
serves 4-6

TODD COLEMAN

Inspired by a recipe in Julie Sahni's Indian Regional Classics (Ten Speed Press, 2001), these carrots are stewed long enough to concentrate their sweetness; mustard seeds, curry leaves, and chiles provide warm and earthy notes. This recipe first appeared in our October 2011 issue along with Lesley Porcelli's story The Soft Approach.

Ingredients

2 tbsp. canola oil
1 tsp. brown mustard seeds
2 tsp. yellow split peas, lightly crushed
1 tsp. ground turmeric
¹⁄₂ tsp. paprika
24 fresh or dried curry leaves
2 dried chiles de árbol, stemmed and torn into small pieces
1 ¹⁄₄ lb. small to medium carrots, thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste
Cooked basmati rice, for serving

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Instructions

Step 1

Heat oil in a 12″ skillet over medium-high heat. Add the mustard seeds, cover skillet with lid, and cook, shaking the pan occasionally, until the seeds stop popping, about 30 seconds.

Step 2

Remove the lid and stir in the peas, turmeric, paprika, curry leaves, and chiles, and cook, stirring often, until fragrant, about 2 minutes. Add the carrots along with 1 cup water and bring to a boil. Reduce the heat to medium-low, and cook, covered and stirring occasionally, until carrots are very soft, about 20 minutes.

Step 3

Uncover the pan, raise the heat to high, and cook, stirring occasionally, until the excess liquid evaporates, about 5 minutes. Season with salt and pepper. Serve hot or at room temperature with basmati rice.

Heat oil in a 12″ skillet over medium-high heat. Add the mustard seeds, cover skillet with lid, and cook, shaking the pan occasionally, until the seeds stop popping, about 30 seconds.
Remove the lid and stir in the peas, turmeric, paprika, curry leaves, and chiles, and cook, stirring often, until fragrant, about 2 minutes. Add the carrots along with 1 cup water and bring to a boil. Reduce the heat to medium-low, and cook, covered and stirring occasionally, until carrots are very soft, about 20 minutes.
Uncover the pan, raise the heat to high, and cook, stirring occasionally, until the excess liquid evaporates, about 5 minutes. Season with salt and pepper. Serve hot or at room temperature with basmati rice.