Mango Rice

Mango Rice (serves 4)

Ingredients:

Curry leaf 3 pcs

Basmati Rice 180gm

Salt, to season

Masala
Turmeric Powder ½ tsp
Mustard seeds 1 ½ tsp
Red Chilies, deseeded 6nos

Green Mango, grated 800gm
Fresh Coconut, grated 4tbsp

For Tempering
Chana Daal, rinsed 1tbsp
Red Chilli, halved 1nos
Mustard seeds 1tsp
Curry leaves 3pcs
Oil 1tbsp

Raw peanuts 4tbsp

Method:

1. Cook the rice and spread on a platter to cool. Set aside.
2. To make masala, blend turmeric powder, mustard seeds, red chillies, half the green mango and fresh coconut together into fine paste.
3. For tempering, heat up the oil in a heavy frying pan.
4. Add mustard, chana daal, red chili, and curry leaves.
5. When the mustard seeds splutter, add the peanuts.
6. Once the chana dhal is golden, add the remaining mango.
7. Sauté for a few minutes over a medium heat, until the mango is cooked.
8. Now add the masala.
9. Cook until the raw smell disappears.
10. Remove from heat up and set aside.
11. When the rice is cool, add salt to taste and curry leaves.
12. Stir in the masala little by little, until well blended.