INGREDIENTS (1 CUP = 240ML )
- 2 cups rice
- 1 raw unripe green mango (Sour, medium sized)
- 1 to 2 sprigs curry leaves
- 3 to 4 green chilies slit or chopped
- 1 to 2 dried red chilies broken
- ⅖ to 1 teaspoon salt (adjust to taste)
- ¼ teaspoon turmeric (prefer organic)
- ¼ cup peanuts or cashewnuts
- 1 tablespoon chana dal (bengal gram)
- 1 tablespoon urad dal (skinned split black gram)
- 1 teaspoon mustard seeds
- 1 inch ginger chopped, sliced, grated
- 3 tablespoons oil
- 1 pinch hing (⅛ teaspoon asafetida)
HOW TO MAKE THE RECIPE
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