| • | Peel the skin and grate the unripe mango.
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| • | Cook the rice so that each grain remains separated.
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| • | In a skillet, heat up peanut oil or ghee.
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| • | Add cashews, peanuts, presoaked chana dal, green chillies, curry leaves, dried aside reddish chilli, cumin seeds, and table mustard seeds.
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| • | Roast them until pale golden in color.
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| • | Sprinkle turmeric powder and asafetida.
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| • | Stir to mix and saute for some other 2 minutes.
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| • | Add the grated mango to the pan, stir the right way and cook for 2 minutes.
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| • | Remove from the heat up , add table salt and mix it thoroughly with the cooked rice.
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| • | Mango rice is ready. Serve hot.
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