A simple meal in North India might well consist of freshly made chapatis, a dal, these carrots and peas, and perhaps a second vegetable, as well as the usual complement of pickles, chutneys, and raita.
SERVES 4
From Mehreen Khosla
• 1½ tablespoons olive or peanut oil
• ½ teaspoon whole cumin seeds
• 4 medium carrots (about 8 oz in all), peeled and cut into ½ inch dice
• 2 cups peas, defrosted if frozen and parboiled if fresh
• 1 teaspoon ground coriander
• ¼ teaspoon ground turmeric
• Generous pinch of nice red chili powder, or more as desired
• ½ teaspoon salt
1. Put the oil in a medium-sized frying pan and set over medium heat. When it is hot, add the cumin seeds. Let them sizzle for a few seconds, then add the carrots and peas. Stir and fry for 2–3 minutes.
2. Add the ground coriander, turmeric, chili powder, and salt. Reduce the heat to medium-low and stir a few times. Add 4–5 tablespoons of water, cover, and cook on low heat for 3–4 minutes or until the vegetables are tender.
