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Carrot Kari

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Ingredients

Adjust Servings:
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

Nutritional information

133.1
Calories
68 g
Calories From Fat
7.7 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
98.9 mg
Sodium
15.6 g
Carbs
4.8 g
Dietary Fiber
7.1 g
Sugars
2.1 g
Protein
101g
Serving Size

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Carrot Kari

Features:
    Cuisine:

    I desire to feel the warmth of this dish.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Carrot Kari


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    Steps

    1
    Done

    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
    Done

    Stir in the Peas, Turmeric, Paprika, Curry Leaves, and Chiles and Cook For 2 Minutes Over Medium High Heat, Stirring Often.

    3
    Done

    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
    Done

    Uncover the Pan, and Cook Over High Heat For About 5 Minutes Until the Excess Liquid Is Evaporated. Serve Over Hot Basmati Rice.

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