1. Mix grated mangoes with dry masala powder and salt to taste.
2. Spread in a wide plater. Cover with hot cooked rice and keep aside.
3. Cook bengal gram dal with black gram dal, chilli powder, turmeric powder and salt till soft but not mushy.
4. Adding the roasted gram towards the end of cooking.
5. Mix in the grated coconut.
6. Heat oil for seasoning in a kadai.
7. Add all the seasoning ingredients one by one in the given order.
8. Add the rice with the mango and the dal mixture.
9. Mix gently and keep covered on a low flame for 5 minutes.
10. serve hot.

Serves: 3 to 4

Note:
Use firm mature mangoes, just beginning to ripen