Carrot and green peas make an excellent side dish for just about anything.
This is a very regular dish in my place as carrots are favored by all, green peas too when in season.
When both are available in plenty , this seems to be the most preferred dish and a great school lunch box dish too , as it goes well with rice as well as phulkas even though it is prepared in the South Indian , more precisely the Palakkad way called thorans.
Usually shallots are also added to thorans , but this recipe excludes onions, so do add them if you like.
2 cups chopped carrots
1/2 cup green peas , shelled.
1/2 tsp mustard seeds
1/2 tsp split udad dal
2 red dry whole chillies,
Pinch of asafoetida
salt to taste
2 tsp oil
To grind coarsely
3 tbsp fresh grated coconut
2 green chillis
In a deep pan, add the oil and splutter the mustard seeds, add the udad dal, red chiilis, then add the
chopped carrots and shelled green peas.
Add salt and asfoetida, and sprinkle some water to cook till tender, cover and cook.
Meanwhile grind the grated coconut with green chillies to a coarse paste.Keep aside.
When the carrots and peas have cooked well and al water has dried up well, add the ground paste and stir well.Add sprigs of curry leaves.
Serve with rice or rotis.