Wash and soak rice for 15 minutes.

After 15 minutes, cook rice by adding salt and oil. You can either pressure cook, use an electric rice cooker or cook in a pot on stove.

Once cooked, empty it in a wide mouthed container and let it cool. Be careful while transferring, as the rice grains shouldn't break. Once warm, cover the container with a lid which prevents rice from drying.

In a blender/ grinder/ food processor, add all the ingredients under 'Mango paste' and obtain a smooth mango paste. Keep it aside.

If the raw mango is too tart, add jaggery. The sweetness from jaggery will balance the tartness. If the raw mango isn't too tart, you can avoid adding jaggery.

In a large non stick pan/ pot, heat oil. Add mustard seeds and let it splutter.

Next add urad dal, chana dal and red chilis. Stir for 30 seconds and add asafetida. Next add curry leaves and cook for 30 seconds.

Now add ginger paste and cook for a minute or until the raw aroma of ginger disappears.

Add turmeric powder and give it a quick stir before adding the mango paste.

You can add a little water if required and salt to taste.

Let the paste cook for 5 minutes.

Remove from heat.

In batches, add cooked rice to the mango masala in the pan and gently mix. Ensure the rice is evenly coated with the masala.

Transfer to a serving dish, garnish with cilantro and enjoy with papads, chips, pickles or yogurt.