Pressure cook the lentil in 1 1/2 cups water for 4-5 whistles. Whisk and keep aside. Heat ghee in a pan and temper with cumin seeds. Saute for a few seconds.
Add the onion, ginger, garlic, green chilies and curry leaves. Fry
on a medium flame till light brown.
Now add the turmeric powder and salt. Mix well.
Add the tomatoes & mango pieces. Fry till they are mashed up nicely.
Add the boiled dal and give it a stir. Simmer for 2-3 minutes.
Add the cream and combine everything well.
Serve, garnished with coriander leaves, fried onions, curry leaves, fresh red chilies and few drops of cream. Enjoy with plain steamed rice, jeera rice, plain biryani or any form of Indian bread.
