Carrots and Peas with a Roasted Chile-Spice Blend from 660 Curries by Raghavan Iyer

Ingredients

• 2 tablespoons unrefined sesame oil or canola oil
• 1 teaspoon black or yellow mustard seeds
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems
• 2 cups frozen green peas (no need to thaw; see Tip)
• ½ teaspoon Sambhar masala
• 1 teaspoon coriander seeds, ground
• 8 ounces carrots, peeled, ends trimmed, thinly sliced crosswise
• ¼ teaspoon ground turmeric
• 1½ teaspoons coarse kosher or sea salt
• 1 cup finely chopped red onion
• 1 teaspoon cumin seeds, ground