Siva and Indu Soora gave me this recipe for Mango Cilantro Rice. Many of the ingredients such as green chilies and turmeric have antioxidant and anti-inflammatory properties, making this dish good for you as well as good tasting. Indu says you can purchase all the ingredients at an Indian grocery store.


  • 1/4 cup Indian style peanuts with skin (unroasted)
  • 2 tablespoons oil, divided
  • 1 teaspoon Mustard seeds
  • 2 teaspoons Bengal gram dhal / Channa dhal
  • 1/2 teaspoon black gram dhal / Urad dhal
  • 2 red chilies (broken into 2 pieces)
  • 4 green chilies (cut lengthwise)
  • Pinch of Asafoetida or Hing
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 cup Grated sour/tangy green mango
  • 3 cups cooked rice
  • 1/4 cup fresh cilantro, chopped


  1. Sauté peanuts to a brown color separately in 1 tablespoon of oil and set aside.
  2. Heat the remaining 1 tablespoon of oil in a pan over a medium flame. Add mustard seeds and cover with a splatter guard. Then add Bengal gram dhal, black gram dhal, red chilies, green chilies and asofoetida.
  3. When dhals turns golden brown, add turmeric powder, roasted peanuts and salt to taste
  4. Add grated mangoes and mix well to combine with the spices. Cook for just 2-3 seconds more and switch off the flame.
  5. Mix the cooked rice and mango mixture gently using a fork taking care not to break the rice. Check for salt, add if required.
  6. Garnish with chopped coriander and mango slices.
  7. Enjoy mango rice with Sundal or chips or papads as a side dish.