Mango Rice

admin, January 17, 2015

 

Serving Size: 2

Ingredients:

  1. Cooked rice – 2 cups
  2. Oil – 1 ½ tablespoons
  3. Mustard seeds – ½ teaspoon
  4. Chana dal (Bengal gram) – ½ teaspoon
  5. Split Urad dal – 1 teaspoon
  6. Peanuts – 1 tablespoon
  7. Curry leaves – 5-6
  8. Dry red chili – 1, broken in 2 pieces
  9. Ginger paste – ½ teaspoon
  10. Green chilies – 2, chopped finely
  11. Turmeric powder – ¼ teaspoon
  12. Asafetida (Hing) – a pinch
  13. Raw mangoes – 1 medium or 1 cup, grated
  14. Coconut – 2 tablespoons
  15. salt – to taste

 

Procedure:

  1. Wash and peel the raw mango. Grate it using the grater and measure 1 cup. Also prepare all other ingredients and keep them handy as we need them one by one quickly.
  2. Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.
  3. Then add chana dal and peanuts. Lower the heat to medium-low.
  4. Roast them with stirring continuously till it becomes brown. This is very important step. If you roast them in very hot oil then dal stay raw and hard like rock.
  5. Then add urad dal and roast it till light brown. Unfortunately I was out of urad dal so not added and no pic.
  6. Add dry red chili and curry leaves. Fry it for 15 seconds
  7. Add ginger paste and green chili. Cook them for 30 seconds.
  8. Then add turmeric powder and hing.
  9. Immediately add grated mango and salt. Mix it and Cook it for 2 minutes or till the mango get cooked and tender.
  10. Add coconut and mix it.
  11. Cook it for a minute so coconut gets roasted.
  12. Then add cooked rice.
  13. Mix it very gently so rice grains don’t break. Mix it till everything get incorporated well and rice get yellow color. Cook it for 2-3 minutes or till rice get heated through.
  14. Serve hot.
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