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Mango Rice
(Use firm mature mangoes, just beginning to ripen)
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Ingredients |
Serves (4-6) |
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Hot, cooked rice |
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6 cups |
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Grated mango |
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2 cup |
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Dry masala (roast and powder
) |
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Cumin |
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1 tsp |
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Fenugreek |
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½ tsp |
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Coriander seeds |
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2 tsp |
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Dal mixture |
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Bengal gram dal |
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½ cup |
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Black gram dal |
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1 Tbsp |
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Roasted gram |
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2 tbsp |
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Chilli powder |
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1 tsp |
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Turmeric powder |
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1 tsp |
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Purie
desiccated
coconut |
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½ cup |
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Salt |
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to taste |
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Seasoning |
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Oil |
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4Tbsp |
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Mustard |
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1 tsp |
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Cumin |
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1 tsp |
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Black gram dal |
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2 tsp |
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Small round red chillies |
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3 |
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Green chillies, |
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3, slit |
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Curry
leaves |
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few |
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Cooking Method
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Mix grated mangoes with dry masala powder and salt
to taste. Spread in a wide plate. Cover with hot
cooked rice and keep aside. |
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Cook Bengal gram dal with black gram dal, chilli
powder, turmeric powder and salt till soft but not
mushy, adding the roasted gram towards the end of
cooking. Mix in the coconut. |
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Heat oil for seasoning in a kadai and add all the
seasoning ingredients one by one in the given
order. Add the rice with the mango and the dal
mixture. Mix gently and keep covered on a low flame
for 5 minutes. Serve hot. |
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