To begin, peel and grate 1 cup raw green mangoes and keep aside. Take 2 cups of boiled rice and keep aside.
Heat sesame oil in a pan. Add in mustard seeds (sarson), chana dal (split chickpea), and urad dal (split black gram). Mix. My kitchen is a nut-free kitchen. If you are using peanuts, add them now.
Add in asafoetida (hing) and curry leaves. Saute until the dals begin to colorize.
Next, add in the grated mangoes. Mix well.
Add in the green chillies and ginger. Saute until the liquid dries up a bit.
Now add in the boiled rice along with turmeric powder and salt. Mix well. Cover with a lid and let it cook for a minute or two.
Finish with chopped green coriander leaves. Mix well. Check the salt and add more if required.
The Raw Mango Rice is ready to serve. Garnish with whole red chillies and chopped coriander leaves. Serve hot.