INGREDIENTS
- 2 cups rice
- 1 raw unripe green mango (Sour, medium sized)
- 1 to 2 sprigs curry leaves
- 3 to 4 green chilies slit or chopped
- 1 to 2 dried red chilies broken
- ⅖ to 1 teaspoon salt (adjust to taste)
- ¼ teaspoon turmeric (prefer organic)
- ¼ cup peanuts or cashewnuts
- 1 tablespoon chana dal (bengal gram)
- 1 tablespoon urad dal (skinned split black gram)
- 1 teaspoon mustard seeds
- 1 inch ginger chopped, sliced, grated
- 3 tablespoons oil
- 1 pinch hing (⅛ teaspoon asafetida)
INSTRUCTIONS
Preparation
- Cook rice to grainy texture: Add rice to a bowl & rinse it a few times. Pour 4 cups water & place the bowl in a pressure cooker. Cover the bowl & pressure cook for 3 whistles.
- When the pressure drops, remove the rice & cool completely.
- Wash, peel and grate or chop the mango. You can also grate in a processor. Update: Lately I have started to make this with cooked mango. I just peel, cut and add them to a bowl. Cover and place it in the pressure cooker over the rice bowl (PIP). Once cooked I mash it and use as mentioned below.
How to Make Mango Rice
- Heat 1 tablespoon oil in a pan and fry the peanuts on a medium heat until aromatic and golden. Remove them to a plate for later.
- Pour 2 tablespoons more oil and heat it. Add chana dal, urad dal, mustard seeds and dried red chilli.
- When the lentils turn light golden, add ginger, green chilies & curry leaves. Fry till the curry leaves become crisp, then add hing.
- Add mango, salt and turmeric. Saute for 2 to 3 minutes. Cook covered until the mango turns mushy, completely soft & pulpy. (skip this with cooked mango.)
- Add this to the cooked rice little by little and begin to mix. Taste test and add more mango mixture as required. Adjust salt and oil at this stage.
- Transfer mango rice to serving plates and garnish with roasted peanuts.