Mango Rice

Ingredients

• 2 cups rice (jasmine or other non-sticky rice)
• 3 cups grated green mango
  

For Seasoning

• 6 tsp vegetable oil
• Asafoetida powder (hing), a pinch
• Turmeric powder, a pinch
• 2 tsp chana dal (split bengal gram, i.e. yellow lentils)
• 1 tsp urad dal (optional)
  
• 1 tsp mustard seeds
• 4-5 small, whole red chillies
• 5-6 green chillies, finely chopped
• 10-12 cashews
• 7-8 curry leaves
• Salt to taste
  

Preparation

1. Cook the rice in a rice cooker or pressure cooker with 4 cups of water. Let the rice cool.
   
   
2. Heat oil in a small pan and add asafoetida, chana dal, and cashews and fry for a few seconds.
   
   
3. Add mustard seeds, green chillies, and whole red chillies.
   
   
4. When the mustard seeds start to pop, add curry leaves and turmeric powder.
   
   
5. Add this seasoning to the cooked rice. Add salt and grated mango, and mix well using a plastic spatula.
   
   
6. Serve the mango rice with pappadums or chips.
   

Related Recipes

• Plain Basmati Rice
  
• Lemon Rice
  
• Peas Pulao
• Vangi Bhath (Eggplant Rice)
  
• Tomato Onion Rice
• Khichadi (Pongal)
  
• Rice Recipes
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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