Description
A quick and flavorful lunch, this mango rice is ready in minutes. Add crunch with peanuts and veggies!
Ingredients
Units
Scale
- 1 medium Raw Mango
- 4-5 cups (950-1180 ml) Cooked white rice
- 3 tbsp Peanuts
- 4-5 Whole Kashmiri Chilly
- 1/2 tsp Organic Turmeric Poweder
- 3/4 tsp Mustard seeds
- 1/2 tsp Chana dal
- 1/2 tsp Urad Dal
- 1 sprig Curry Leaves
- 1/4 tsp Asafoitida /Hing/ Kayam
- 2 tbsp Refined Oil
- Salt
Instructions
- Peel and grate the raw mango.
- In a large kadai or pan, heat oil. Add mustard seeds, channa dal, and urad dal. Add broken red chilies and curry leaves.
- Add 1 tablespoon of raw peanuts (or more, to taste) and roast for 2-3 minutes.
- Add the grated raw mango, salt, and mix. Cook for 1-2 minutes.
- Add turmeric and mix well. Add cooked rice and heat through. Sprinkle asafoetida.
- For the Soup:
Notes
- For a sweeter flavor, use ripe mangoes instead of raw mangoes, adjusting the amount of salt accordingly.
- Toasted peanuts add extra crunch; for a smoother texture, finely chop or pulse them before adding.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently before serving.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 5