WFPB (Whole Food Plant-Based) raw mango rice is a vibrant and tangy dish perfect for those seeking a flavorful and healthy meal. This dish typically features cooked rice, offering a nutty texture and a wholesome base. The star ingredient, raw mango, adds a refreshing tartness that perfectly complements the rice. Finely grated raw mango is mixed with the rice, and the dish is further seasoned with a tempering of mustard seeds, curry leaves, and green chilies, which infuse it with a burst of flavor. For added nutrition and texture, ingredients like roasted peanuts or chickpeas may be included, providing a satisfying crunch. Turmeric is often used, imparting a beautiful yellow hue and additional health benefits. This WFPB raw mango rice is not only delicious but also rich in fiber, vitamins, and antioxidants, making it a nourishing choice for a light lunch or a side dish.

Ingredients
2 cups cooked rice
1 cup raw mango, grated
1 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
A pinch of asafoetida (hing, perunkayam)
1 tsp Bengal gram (chana dal, kadalai parupu)
1 sprig curry leaves
3 tbsp peanuts, roasted
2 green chili peppers, slit
1/4 tsp turmeric powder (haldi, manjal podi)
Unrefined salt to taste
2 tbsp grated coconut
2 tbsp coriander leaves, chopped fine
Method
Heat a large wok and add mustard seeds, split black lentils, Bengal gram, asafoetida and curry leaves
Add the roasted peanuts and saute for a minute
Add grated mango, turmeric powder and green chili peppers
Saute for a minute till the mango reduces in size
Add cooked rice and salt
Mix gently
Cover and simmer for 2 minutes till all the flavours are combined
Add grated coconut and coriander leaves
Mix well
Remove from heat and serve
Enjoy!