Description
For a quick lunch to make in the morning, this filling mango rice can be put together in about seven minutes. Add crunch with vegetables and peanuts.
Ingredients
- Raw Mango: 1 medium size, peeled and grated.
- Cooked white rice (leftover would be perfect) : About 4 to 5 cups.
- Peanuts: About 3 tbsp (you can reduce by half if you do not like too much)
- Whole Kashmiri Chilly: 4 or 5, broken.
- Organic Turmeric Poweder: 1/2 tsp.
- Mustard seeds: 3/4 tsp.
- Chana dal: 1/2 tsp.
- Urad Dal: 1/2 tsp
- Curry Leaves: 1 sprig.
- Asafoitida /Hing/ Kayam: 1/4 tsp.
- Refined Oil: 2 tbsp.
- Salt: About 1 tsp or as needed.
Instructions
- Peel and grate the raw mango.
- Into a large kadai or pan. Heat oil, add in mustard seeds, channa dal, and urad dal. Then add in the broken red chillies and curry leaves. Add in the raw peanuts; I usually add more peanuts as my kids love the added crunch; you can just add in about 1 tbsp if you do not like too much.
- Mix the peanuts, and if needed sprinkle some salt…..and let it roast for about 2 to 3 min.
- Then add the grated raw mango and salt and mix and allow it to cook for a minute or two.
- Add in organic turmeric (amma gave me them, but colour is very less, though the flavor is there, so to get a good yellow colour I added a bit more than I usually add) and mix well, add in the cooked rice….mine is usually from the fridge, so after mixing, I allow the rice to heat up a bit….lastly sprinkle asafoitida or hing.
- Prep Time: 7 mins
- Category: Main