Raw Mango and Turmeric Brown Rice
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
INGREDIENTS:
Raw Brown Rice- 1 cup
Oil- 2 tablespoons
Mustard Seeds- 1 teaspoon
Urad Dal (black gram skinned)- 1 teaspoon
Chana Dal (split gram)- 1 teaspoon
Dried Red Chiles- 2
Large Onion, sliced- 1
Raw Mango, peeled and grated- 1
Red Chili Powder- 1/2 teaspoon
Turmeric Powder- 1/3 teaspoon
Curry Leaves- 2 sprigs
Salt to taste
Directions:
Pressure cook brown rice till cooked through. This takes approximately 12-15 minutes. Drain, if required and keep aside. Meanwhile heat oil in a large pan or kadhai and add mustard seeds, urad dal, chana dal and red chiles. Saute for a minute till the dals are lightly brown. Add onions and cook for 3-4 minutes, and add raw mango. Cook the raw mango till it starts wilting slightly (a minute or two) and mix in red chili powder, turmeric powder, salt and curry leaves. Add cooked rice and toss everything together. Cover and cook on low flame for 3-5 minutes. Sprinkle with a few more curry leaves or coriander and serve hot.
From myfoodstory.com