MANGO RICE

Now ,it is the peak season of Mangoes. Both raw and ripe as well

One can enjoy the tangy “ Mango rice “ during this season only /One can eat it just like that

else , can be consumed with chips , Papads or fri ums .

Mango Rice

Ingredients –

1 big raw mango – Peeled and grated

2 cups rice

To be dry roasted and powdered for seasoning

1/3 cup of Chana Dal

1/3 cup of Ground nut

3-4 Dry Red chillies

1 teaspoon – White Til

1 small piece (of a pea size ) solid Hing)

1 teaspoon Methi seeds

For Tempering

1 teaspoon of Mustard Seeds

⅓ cup of Chana Dal

⅓ cup of Ground nut

2-3 green chilli –chopped

1inch piece of ginger -Grated

2 dry red chillies , broken into pieces

½ teaspoon of Hing powder

3-4 sprigs of Curry leaves

½ cup of Til oil

1 teaspoon of ghee

!/2 Teaspoon of Haldi powder

Salt- As per taste

Method

Dry roast ⅓ cup of ground nut and as you finish roasting , put off the flame and add water to it .

Soak ⅓ cup of Chana dal separately .

For Mango rice , we need to cook the rice directly ( Not in a pressure cooker ) and we need to remove the starch after cooking . So place the water on Gas and wash the rice well , 5 -6 times and add it to the water and allow it to boil. When it starts boiling , reduce the heat and allow it to cook in a low flame .

Now start preparing for the seasoning. Dry roast all the ingredients together except Methi seeds . When Til will start spluttering add both Chana dal and Ground nut will start changing colors , add the methi seeds . Stir it well and switch off the gas

Keep an eye on rice as it should not get overcooked . As you feel that it is done switch off the gas and With the lid securely in the clutches of the cloth line clips , tilt it to remove the starch . Once the entire starch is gone , open the lid and spread the rice in two plates and allow it to cool down. This to ensure that no rice grain breaks .

By this time the groundnut and Chana dal , which were soaked, must be ready.Wash them well and drain out the water completely .

Heat the Kadahi or pan . Put the oil . Add the Mustard seeds . As they splutter,add the soaked groundnut . Stir it well. Add the soaked Chana dal and stir it again. Keep stirring , for even cooking . Once the water content from both goes away , add Hing powder , chopped green chillies , grated ginger , dry Red chillies and curry leaves to it . Stir it and add the grated mango . Put salt and Haldi powder and stir. Reduce the heat and allow it toto it . cook in a low flame for five minutes with the lid on.

Put off the flame and remove the lid . Allow the steam to escape completely .

Now take a wide Parat or Basin .Put the cooked rice in it and add the cooked mango. Mix it thoroughly . Add the powder which was meant for seasoning .