Carrot Kari (Indian-Style Carrots With Mustard Seeds)

Ingredients

• 2 tbsp. canola oil
• 1 tsp. brown mustard seeds
• 2 tsp. yellow split peas, lightly crushed
• 1 tsp. ground turmeric
• 1⁄2 tsp. paprika
• 24 fresh or dried curry leaves
• 2 dried chiles de árbol, stemmed and torn into small pieces
• 1 1⁄4 lb. small to medium carrots, thinly sliced crosswise
• Kosher salt
• freshly ground black pepper
• Cooked basmati rice, for serving