peal the skin of raw mango and chop into small pieces. adjust the quantity of mangoes based on sourness.
in a large kadai, take chopped mangoes along with a cup of water.
also add turmeric powder, green chill and few curry leaves.
cover the kadai and cook for 5 minutes or till mangoes turn soft. mangoes should retain their shape; do not over cook the mangoes.
now add a tsp of chilli powder, pinch of turmeric powder and salt to taste.
mix well and make sure there are no lumps of chilli powder formed.
add cooked dal and give a good mix. make sure the dal is thick so add less water and pressure cook. else your dal will be watery.
add water if required and get to a thick dal consistency. boil for 3 minutes.
prepare the tempering. add a tbsp of ghee, along with mustard seeds, hing and red chilli. allow to splutter.
pour the tempering to mango dal.
serve mango dal / mango pappu / mamidikaya pappu with hot steamed rice.