Heat a pan with half the oil. Fry peanuts until half roasted. Then dals until lightly golden. Next add mustard. When they begin to crackle, add ginger, green chilies, red chilies & curry leaves.Fry till the curry leaves become crisp, then add hing. Transfer this aside to a bowl.Add the rest of the oil and add grated mango, salt and turmeric. Saute for a minute. Cook covered until the mango turns mushy and completely soft.Then add the seasoning back that we set aside and mix. Keep covered for 2 to 3 mins. Add this to the cooked rice. If needed add in little more oil and salt. Gently mix the mango rice.add 1 cup grated coconut and handful of finely chopped coriander leaves. Mix well.
