Click on arrow to watch video:
3 cups cooked rice
1 cup chopped green mango with skin removed
2 teaspoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 red chili or to taste
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 cup roasted peanuts
2 tablespoon oil
1/2 teaspoon salt
a few curry leaves
Heat oil in a pan. Add channa dal and urad dal, when the dal turns brown add mustard seeds and red chili when the mustard seeds splutters add green chopped green mangoes with a little water and cook covered till the mango is cooked. Add turmeric powder, asafoetida, peanuts curry leaves saute add rice mix cook for a few seconds and turn the heat off.
Green mangoes are available in plenty over the summer. This is a good way to use it and left over rice.
This is a tangy interesting dish, made in a jiffy. Serve with pachadi.
3 cups cooked rice
1 cup chopped green mango with skin removed
2 teaspoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1 red chili or to taste
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 cup roasted peanuts
2 tablespoon oil
1/2 teaspoon salt
a few curry leaves
Heat oil in a pan. Add channa dal and urad dal, when the dal turns brown add mustard seeds and red chili when the mustard seeds splutters add green chopped green mangoes with a little water and cook covered till the mango is cooked. Add turmeric powder, asafoetida, peanuts curry leaves saute add rice mix cook for a few seconds and turn the heat off.
Green mangoes are available in plenty over the summer. This is a good way to use it and left over rice.
This is a tangy interesting dish, made in a jiffy. Serve with pachadi.