Prep the Carrots: Peel the carrots and slice them into ⅓-inch (about 1cm) rounds. If the top parts of the carrots are very thick, cut those rounds in half.
Temper the Spices: Heat the oil in a frying pan, wok, or karhai over medium heat.
Once shimmering, add the urad dal and fry until it just begins to turn a light golden color.
Sizzle and Pop: Immediately add the mustard seeds and broken red chilies. As soon as the mustard seeds begin to pop and the chilies darken (this will happen in seconds!) , add the prepared carrots, grated ginger, and salt.
Stir everything together to coat the carrots.
Steam and Soften: Pour in the 4 tablespoons (60 ml / 2 fl oz) of water, give it a final stir, then cover the pan.
Reduce the heat to low and cook for 3-4 minutes, or until the carrots are tender-crisp.
Garnish and Serve: Turn off the heat.
Stir in the grated coconut and chopped cilantro.
Mix well and serve immediately.
