Pressure cook rice with 2+1/4 cup of water. Spread the cooked rice in a plate a and keep it aside.
Peel and discard the seed of the mango. Grate it.
Heat oil in a pan and add mustard seeds and a pinch of asafoetida. When they crackle, add channa dal, urad dal, peanuts and saute till lentils becomes brownish.
Add red chillies, green chillies, ginger and curry leaves and saute for a few seconds. Lower the flame and add grated raw mango, coconut and sauté for a minute.
Add cooked rice and salt and mix it well.
Transfer it into a serving bowl, garnish with coriander leaves and serve it.