Spiced Carrot and Pea Side Dish
Another dish that fits the holy quadrangle of indianish requirements: fast, tasty, cheap and healthy….
Ingredients
250 g carrots
250 g peas (if they are frozen, just blanch them first in the microwave or in a saucepan)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp tumeric
1 tsp crushed red chilli
Half a lemon
Salt, sugar, water
Coriander to garnish
Split the carrots lengthwise. If they are a bit old, take out the hard core.
Cut the carrot into thin slices (they will be like half moons or crescents if you have taken the core out). (This is my mum’s presentation style. A trendier version would be to make the carrots into long thin batons, but somehow the little halfmoon carrots seems to work with the peas. )
Add 1 tbsp groundnut or olive oil to a frying pan or wok. Heat but not until smoking. Add 1 tsp cumin and 1 tsp mustard seeds. (It is easy to burn the seeds at this stage so make sure you have everything to hand.) As soon as they start to sizzle and pop, add carrots and peas and stir in the flavoured oil for about 2-3 minutes.
Add 1 tsp tumeric and the crushed chilli. Stir and add a splash of water (probably a couple of tablespoons). Stir, lower heat and cook until the carrots are softish.Then add a little salt, a pinch of sugar and a squeeze of lemon. Garnish with fresh coriander (cilantro/dhania).
Ingredients
250 g carrots
250 g peas (if they are frozen, just blanch them first in the microwave or in a saucepan)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp tumeric
1 tsp crushed red chilli
Half a lemon
Salt, sugar, water
Coriander to garnish
Split the carrots lengthwise. If they are a bit old, take out the hard core.
Cut the carrot into thin slices (they will be like half moons or crescents if you have taken the core out). (This is my mum’s presentation style. A trendier version would be to make the carrots into long thin batons, but somehow the little halfmoon carrots seems to work with the peas. )
Add 1 tbsp groundnut or olive oil to a frying pan or wok. Heat but not until smoking. Add 1 tsp cumin and 1 tsp mustard seeds. (It is easy to burn the seeds at this stage so make sure you have everything to hand.) As soon as they start to sizzle and pop, add carrots and peas and stir in the flavoured oil for about 2-3 minutes.
Add 1 tsp tumeric and the crushed chilli. Stir and add a splash of water (probably a couple of tablespoons). Stir, lower heat and cook until the carrots are softish.Then add a little salt, a pinch of sugar and a squeeze of lemon. Garnish with fresh coriander (cilantro/dhania).
Comments
Love,
Tom