Raw Mango Rice
Making mango the hero in this quick and easy recipe. Raw Mango Rice...spicy, tangy, savoury crunchy! This delicious recipe is done in minutes and is way better than any takeout!
Servings: 4 Servings
Calories: 423kcal
Ingredients
- 3 cups Cooked rice ,cooled
- 3 tbsp Oil
- 2 tbsp Split chickpea lentils / Chana dal
- 1 pinch Asafoetida / Hing
- 1 tsp Mustard seeds
- 15-16 Curry leaves
- 2 Dried red chilies, broken in half
- 1 tsp Garam Masala
- 1/2 tsp Turmeric powder
- 1 large Raw mango, peeled and chopped finely
- 1 small Green chili, chopped finely
- Salt to taste
Topping:
- 1/4 cup Grated coconut
- 1/4 cup Roasted peanuts, chopped roughly
Instructions
- Heat oil in a large pan. Add chickpea lentils /chana dal. Let it cook for 2 minutes, till it turns golden brown. Add the mustard seeds and asafoetida. Once the seeds crackle, add the curry leaves and the red chilies. Let cook for another 2 minutes.
- Stir in the garam masala, turmeric, and salt. Add in the raw mango and green chilies. Add a couple tablespoons of water, cover, and let cook on low to medium heat until the mango is soft, about 5-6 minutes.This mixture should be slightly wet. If it's too dry, add some water, a tablespoon at a time, to make it like a thick gravy.
- Now gently mix in the cooked rice. Taste and adjust for seasoning. Top with roasted peanuts and grated coconut. Serve warm with plain yogurt or raita. Enjoy!
Nutrition
Serving: 1 Serving | Calories: 423kcal | Carbohydrates: 54g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 83mg | Potassium: 307mg | Fiber: 6g | Sugar: 10g | Vitamin A: 917IU | Vitamin C: 128mg | Calcium: 62mg | Iron: 1mg