Clean, wash, soak the dal in water for 3-4 hours. Drain, add 2 cups of water, turmeric and salt and pressure cook for 3-4 whistles. Allow the steam to escape before opening the lid and mash the dal with the spoon or with a hand blender. Keep aside. Heat the oil in a kadhai and add the mustard seeds, cumin seeds, fenugreek seeds and coriander seeds. When the seeds crackle, add the green chillies, onions, tomatoes and grated ginger and saute till the tomatoes become soft.

Add the dry mango powder, salt and chilli powder and saute for a minute. Add the dal mixture and little water if required and simmer for 5 to 10 minutes. Serve hot and garnish with coriander.