Lunch

Mango Rice Recipe

INGREDIENTS

(1 cup = 240 ml)
2 cups cooked rice
1 ½ tbsp oil
½ tsp mustard seeds
½ tsp chana dal
1 tsp urad dal
1 tbsp peanuts
5-6 curry leaves
1 dried red chili, broken in 2 pieces
½ tsp ginger paste
2 green chilies, slit
¼ tsp Catch turmeric powder
a pinch of Catch Hing
1 medium raw mango
2 tbsp fresh coconut
Salt, as required

Accompaniments with Mango Rice:

  • Kachumber Raita
  • Yogurt
  • Papad/Chips

INSTRUCTIONS

  • Cook rice or use leftover rice.
  • Wash and peel the raw mango. Grate and measure it to 1 cup.
  • Heat the oil in a pan on medium flame. Once hot, add mustard seeds. Let them pop.
  • Add chana dal and peanuts.
  • Roast them with constant stirring till they turn brown.
  • Then add urad dal and roast it till light brown.
  • Add dry red chili and curry leaves. Fry for a few seconds.
  • Add ginger paste and green chili. Sauté for a few seconds.
  • Add Catch turmeric powder and Catch Hing.
  • Immediately add grated mango and salt. Mix it and cook for 2 mins or till the mango gets tender.
  • Add coconut and mix. Cook it for a minute, so coconut gets roasted.
  • Add cooked rice.
  • Mix it well till the rice gets the yellow colour.
  • Cook it for 2-3 mins.
  • Turn off the flame and serve hot.

Recipe Notes/ Suggestions:
If you are making it for a special occasion, you can also add cashew nuts to the recipe.
Other than the Mango Rice recipe, here are some other Indian dinner and Indian lunch recipes that you can try making at home too, like:

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