Thoroughly wash raw mango, pat it dry and remove the skin. Check whether the mango taste sour or not. If sour use it in dal otherwise use it in making any other recipe like salsa or salad. Finely slice the raw mango and discard the seed.
In a pan dry roast toor dal on low flame. Dry roast till toor dal is lightly roasted and aroma starts to wafts. Remove on a kitchen plate and leave this to cool.
Once the dal comes to room temperature, wash the dal thoroughly and add it to pressure cooker. To this add sliced raw mango pieces, turmeric and water. For one cup of dal add 2.5 cups of water. Place the lid and pressure cook on low flame for 4-5 whistles.
Once the dal is soft, using a wooden masher or whisk, mash the dal. I do not like my dal to be creamy. I like grainy mamidikaya pappu. So, I will not mash the dal completely. Set this aside.flame for 4-5 whistles.
In a pan, heat oil and to this add mustard seeds and urad dal. When urad dal starts to change color, add dry red chilies and green chilies..Fry till chilies start to change color. Now add cumin seeds and curry leaves. Fry for a minute and to this add mashed dal (step 4). Add salt and stir till all the ingredients are well combined.
With every bite, experience the comforting embrace of home-cooked goodness. Indulge in this soul-warming delight, where each mouthful tells a story of love, warmth, and the gentle caress of raw mango flavor.