Wash the dal and coarsely chop the mango. I peeled the mango but you can avoid that step if you so prefer. The rind can be a bit chewy. You can also choose to keep or discard the mango shell inside.

Pressure cook the dal with one or two cups of water, depending on whether you want it thick or soupy. Add a slit green chili and the chopped mango. Let it cook for 3-4 whistles or lower the fire after one whistle and let it cook for some 10-15 minutes. You can also cook it without a pressure cooker - see Notes in another post here.

When the cooker cools down enough to safely open it, add the haldi, chilli powder, asafoetida and salt and give it another whistle.