Indian Style Carrots with Mustard Seeds
4 servings
30 minutes
This aromatic Indian side dish combines the sweetness of carrots with the spicy richness of spices. Black mustard seeds add a piquant note, while turmeric and paprika provide a warm golden hue and depth of flavor. Curry leaves and dried chili peppers add distinctive Indian touches, and yellow peas bring a tender texture. The dish is cooked slowly, allowing the carrots to reveal their sweetness and the spices to blend into a harmonious ensemble. It is best served hot or warm with fluffy basmati rice that gently complements the rich vegetable flavors. This dish not only delights the palate but also carries the traditions of Indian cuisine, where spices transform simple ingredients into a true culinary masterpiece.
1
Heat oil in a pan over medium heat, add mustard seeds, cover with a lid, and shake a little. The mustard seeds should pop within thirty seconds due to the heat.
- Vegetable oil: 2 tablespoons
- Black mustard seeds: 1 teaspoon
2
Remove the lid and add the peas, which should be slightly crushed beforehand.
- Yellow split peas: 2 teaspoons
3
Then add turmeric, paprika, dried curry leaves, and chili, and sauté, stirring, for a couple of minutes.
- Turmeric: 1 teaspoon
- Paprika: pinch
- Curry leaves: 24 pieces
- Dried chili pepper: 2 pieces
4
Add sliced carrots in thin rounds, pour in a glass of water, and cook covered on low heat for about twenty minutes, stirring until the carrots are soft.
- Carrot: 500 g
5
Remove the lid, increase the heat, and evaporate all the liquid, then season with salt and pepper. Serve the carrots hot or warm with steamed basmati rice.
- Salt: to taste
- Ground black pepper: to taste
- Basmati rice: to taste