Ingredients
1 tablespoon olive or peanut oil
1/2 teaspoon urad dal
1/2 teaspoon brown mustard seeds
2 dried hot red chiles, broken in half
5 medium carrots (about 12 ounces), peeled and cut into 1/3-inch rounds (rounds halved, if large)
1 teaspoon peeled and finely grated fresh ginger (from a 1/2-inch piece)
Kosher salt
3 tablespoons finely grated fresh or thawed frozen coconut
2 tablespoons coarsely chopped cilantro
Preparation
Place oil in a large frying pan, wok, or karhai over medium heat. When hot, add urad dal. As soon as it begins to change color, add mustard seeds and red chiles. When the mustard seeds pop and the chiles darken – a matter of seconds – add carrots, ginger, and 1/2 teaspoon salt. Mix well, then add 4 tablespoons water. Cover and cook over low heat until carrots are tender, 3 to 6 minutes. Add coconut and cilantro; mix well. Serve immediately.
