Preparation

1. Wash daal and drain the water.
2. Peel the mango and cut into medium size cubes. (If you want less sour you can reduce mango quantity)
3. Add tomato, green chillies, half of the onion (chopped), and one glass of water to daal.
4. Put in pressure cooker for 3 vizzles.
5. After the pressure has come down, add salt, smash the daal, add mango pieces and keep for 1 vizzle
6. Again after pressure has come down season it and keep it on flame for 5 minutes.

For seasoning

1. Take one tea spoon of oil in kadai and heat.
2. Add asafoetida, mustered seeds, jeera, dry red chillies, garlic, and chopped onion. Fry till golden brown color.
3. Add the smashed daal to the seasoning.

Tips

• You can add green leaves also for daal with mango, like thotakura, methi etc (Not palak).