Carrot Kari

• 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

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.

canola oil, brown mustard seeds, peas, ground turmeric, paprika, curry, chiles, carrots, salt, basmati rice

Taken from www.food.com/recipe/carrot-kari-482544 (may not work)