Wash and soak rice for 30 minutes.
Boil it in enough water with 1/2 tsp salt, till just done.
Wash and grate mango using the large hole side. I have used 3/4th of a cup grated mango, it can be changed as per your liking.
Heat up oil, fry peanuts, take out and keep aside. Add mustard and cumin seeds in the same oil. When it splutters add lentils. After 30 seconds add bits of green chilies and curry leaves.
When curry leaves are crisp add asafoetida. Stir and add boiled rice.
Add salt, you can add 1/4th tsp turmeric powder too, I have not used it. Now add grated mango. Mix well.
Add salt, cook on slow for 5 minutes. Switch off the flame and cover it for a few minutes for mango to become soft and release it's juices.
Garnish it with mango wedge and fried peanuts. Serve with any curry of your choice.
