The carrots are cooked long enough to extract their natural sweetness. The Mustard Seeds, Curry leaves and chilies gives this semi-hot and earthy taste and leaves a lasting after taste that will make you salivate.
Yields: Makes 4-6 Servings
Ingredients:
- 2 tbsp. Canola oil
- 1 tsp. Brown mustard seeds
- 2 tsp. Yellow split peas, lightly crushed
- 1 tsp. Ground turmeric
- ½ tsp. Paprika
- 1 cup Water
- 24 Fresh or dried curry leaves
- 2 dried Chile de arbol, stemmed and diced
- 1 ¼ pounMethod of Preparation:ds small or medium Carrots, thinly sliced crosswise
- Salt and pepper to taste
Method of Preparation:
1. In a pan with the oil in it over a medium-high heat. Add the mustard seeds. While shaking the pan occasionally. The seeds will pop and it should stop popping around the 30 second mark.
2. In the same pan, throw in the peas, turmeric, paprika, curry leaves, and chilies. Cook them while stirring often until the kitchen smells fragrant around 2 minutes of cooking.
3. Add the carrots into the pan with 1 cup of water and bring to a boil. Reduce the heat to a medium- low and cook the carrots for 20 minutes or until they are tender.
4. Raise the heat to high and cook until all the liquid has evaporated and season with salt and pepper to taste. Serve with a side of rice. Enjoy!
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