Heat the cast iron pan in medium low flame for 10 minutes. Pour oil and let the oil heat up. Add mustard seeds and let it pop. Then throw in cumin seeds and urad dahl and let it roast for 2-3 minutes.
Add dry red chillies and asafoetida and saute for a minutes. Add the onions and let it sweat, about 5 minutes. Gently arrange the carrots without any overlapping. Sprinkle water and coconut and let it cook for 15-20minutes in low flame.
Sprinkle salt and neatly arrange them in a clean bowl
Whisk sour cream with little water and pour it over the cooked carrots. Garnish with roasted nuts and serve warm.