Carrot Kari (Indian-Style Carrots with Mustard Seeds)

saveur.com

laura

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

Directions at saveur.com

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