Rice and Grains

Mango Rice

  Oct 12, 2020 |   Jyoti Gupta |
  • 3 serves
  • 00h:20m prep
  • 00h:05m cook

The sour, tangy, and spicy flavor of this recipe is because of raw mangoes used in this recipe. This recipe is prepared by using raw mangoes, crunchy lentils, peanuts, various herbs, and spices. Mango Rice is a variety of rice that has the punch of mango in it.  The recipe can be had for lunch and even packed for kids' lunch boxes. This combination of mango and coconut go hand in hand with the rice and come is a wonderful dish that can be served for lunch.

  • Basmathi rice - 1 cup
  • Grated Raw Mango - 1 cup
  • Mustard seeds - 1 tsp
  • Dry Red Chillies - 2
  • Cumin seeds - 1 tsp
  • Peanuts - 2 tsp
  • Chana dal - 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves - 1 tsp
  • Hing - 1/4 tsp
  • Turmeric powder - 1/2 tsp
  • Ginger- 1 tsp (fine chopped)
  • Oil - as required
  • Salt - to taste
  • Water – 1 tbsp
Cooking Instructions
  1. Firstly, cook basmati rice and keep aside.
  2. In a pan, heat oil and add peanuts. On a low flame, saute the peanuts till they change color.
  3. Then bring them to the side of the pan and add mustard seeds and cumin seeds.
  4. Let the seeds crackle. 
  5. You can also add chana dal and urad dal at this step.
  6. If adding chana dal or urad dal, allow them to turn golden before you proceed to the next step.
  7. When the seeds crackle, curry leaves, and ginger dry red chili.
  8. Stir and saute till the red chilies change color.
  9. Then add a pinch of asafoetida, turmeric powder.
  10. Stir well.
  11. Then add grated mango for 3-4 minutes on low flame with the open lid, some water, let it simmer & add some salt and add boiled basmati rice, and mix it nicely.

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