Mango Rice from Leftover Rice

Grate the raw mango and set aside.

Heat oil in a pan and add asafoetida, cumin seeds, fenugreek seeds, and mustard seeds. Allow them to splutter.

Add raw peanuts and cashew nuts, and sauté until golden brown.

Add curry leaves, chana dal, urad dal, green chillies, and red chillies. Sauté for a few minutes.

Add grated mango, degi mirch, turmeric powder, and salt. Mix well.

Add the cooked rice and mix thoroughly until the rice is well coated with the spices and mango.

Garnish with coriander leaves and serve hot.