Food & Cooking Recipes Lunch Recipes Stir-Fried Carrots with Coconut Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jake Stangel Prep Time: 20 mins Total Time: 20 mins Yield: 3 to 4 Serves This simple dish, also known as carrot poriyal, complements most Indian meals. Leftovers can be added to salads. Urad dal are small lentils that have been skinned and split; they can be found at Indian markets or kalustyans.com. This recipe is courtesy of Madhur Jaffrey. Ingredients 1 tablespoon olive or peanut oil ½ teaspoon urad dal ½ teaspoon brown mustard seeds 2 dried hot red chiles, broken in half 5 medium carrots (about 12 ounces), peeled and cut into ⅓-inch rounds (rounds halved, if large) 1 teaspoon peeled and finely grated fresh ginger (from a ½-inch piece) Kosher salt 3 tablespoons finely grated fresh or thawed frozen coconut 2 tablespoons coarsely chopped cilantro Directions 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. Rate it Print