Hello! my Foodie friends!!

I work full time and every day there is a struggle to finalise on breakfast and lunch menu. At times when this uncertainty is to its fullest, I prepare toasted bread and eat bread and butter for breakfast.

Long ago when I moved to this city, I had heard of different rice recipes which people quickly whip together to have a hearty breakfast which can also double up as your one dish meal.
Recently my friend reminded me of a long forgotten rice dish of Raw Mango Rice. We were speaking about how raw mangoes and pickle is yummy and all of that made me crave for this rice.
so I embark upon this journey of making my first ever

Tiffin Recipe -Raw mango Rice

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This recipe requires following

Ingredients:

One medium sized Raw mango grated

Handful of the split Bengal gram, split skinless black gram and raw peanuts

Two dried red chillies roughly broken into pieces

Handful of curry leaves

Pinch of asafoetida

half a teaspoon of turmeric powder

Salt to taste.

one and a half tablespoon of cooking Oil for tempering

three and a half cups Preboiled and cooled rice

You can also add chopped or split green chillies if you prefer

Process:

Heat oil in and put mustard seeds in the pan.Allow the seeds to crackle.

Add split lentils and peanuts and roast them till golden brown

Add green and red chillies; curry leaves and asafoetida.stir to 10 secs

Add grated raw mango. Stir well and cover. Allow the mango to be cooked completely

Add rice, salt and half teaspoon turmeric powder. Stir carefully to mix all ingredients such that rice does not break.

Cover and cook on low flame for 2 minutes. Stir and repeat the process once more.

Volla..the rice is ready to be relished. If you want to enjoy some lip-smacking pickle with this please refer to my chilli pickle recipe here

Something sweet to go with this as well? The banana cake recipe is available here.

Let me know how you enjoyed this dish….I loved it.