MANGO RICE (MANGAI SADAM ENJOY DAN:

                  MANGO RICE (MANGAI SADAM) by CHEF DAN:

Serves 2-3

INGREDIENTS:

2 cup cooked jasmine rice

1 tablespoon oil

1 teaspoon EACH mustard seeds, kalonji seeds and cumin seeds

1 teaspoons Chana dal (yellow lentils)

1/2-teaspoon black gram dal (black lentils)

1 tablespoons EACH peanuts and cashews

1 dried chilies, broken in 2 pieces, seeds and stem removed

2 teaspoons lime zest

2 green chilies, slit

1/2-teaspoon EACH turmeric powder, and ginger powder

1 pinch of asafetida ground

1 medium raw mango or tangy green mango

2 tablespoons fresh shredded coconut

DIRECTIONS:

1.   Cook the rice; keep it aside to cool down slightly.

2.   Wash and peel the mango.

3.   Grate it using a box grater and measure it to 1 cup.

4.   Heat oil in a skillet over medium-heat when sizzling.

5.   Add mustard seeds, kalonji seeds and cumin seeds.

6.   Let them pop.

7.   Add Chana dal and peanuts and cashews.

8.   Roast them; stirring constantly, until they become brown in color.

9.   Then add black gram dal and roast until lightly brown.

10.                Add dry red chili and lime zest.

11.                Fry for 15 seconds.

12.                Add green chilies and next 3 ingredients: sauté for 30 seconds.

13.                Add grated mango and salt.

14.                Cook for 2 minutes.

15.                Add shredded coconut, and cook another minute.

16.                Add cooked rice; mix everything together to incorporate.

17.                The rice will get a nice yellow color. cook 2-3 minutes more.

ENJOY DAN:                                                            BE STRONG KEEP FAITH!!