Mango rice is a very simple recipe and the best lunch box recipe even. Fresh mangoes are available during summers and can be prepared during that season. It can be served with coconut chutney.

Ingredients:
- Mango (raw, 1 1/4 cups)
- Curry Leaves (5)
- Peanuts (2 tsp)
- Hing (powder, 1/4 tsp)
- Ghee (1 tsp)
- Methi [Fenugreek] (powder, 1/4 tsp)
- Salt (to taste)
- Cooked Rice (2 cups)
- Mustard Seeds (1 tsp)
- Urad Dal [Black Gram] (split, 1 tsp)
- Chana Dal [Chick Peas] (split, 1 tsp)
- Turmeric Powder (1/2 tsp)
- Red Chili Powder (kashmiri, 1 1/2 tsp)
- Oil (4 tsp)
- Ginger (grated, 1/4 tsp)


Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Category: Lunch \ Dinner
Serves: 2
Method:
- Heat oil and ghee in a skillet and add mustard seeds.
- Wait for the seeds to splutter.
- Add urad dal [black gram, split], chana dal [chick peas], peanuts, chopped green chili, grated ginger and curry leaves.
- Add methi [Fenugreek], hing, and turmeric powder.
- Sautee for 2-3 minutes or till golden.
- Add the grated mango, salt and red chili powder.
- Cook till they are soft.
- Add the cooked rice and mix well.
- Serve with coconut chutney.
Step by step pictures of the recipe:






Notes:
- Fine grater can be avoided while grating the mango.