Mandikaya Pappu / Raw Mango in Toor Dal

I like Mamidikaya Pappu a lot from Childhood. My mother used to cook Mamidikaya Pappu with one of the green leafy vegetables called "Chukka Koora" in the month of April which is season for "raw" mangoes.
I don't find either Chukka koora(the leafy veggie) or the sour tating mangoes here in my Place. But I found a recipe to satisfy my carve during my Pregnancy with a little sweet n little tangy Flavor. (sweetness from Mango, tangyness from tomato)

Ingredients :

1) Toor Dal / Kandi pappu  - 1 Cup
2) Raw Mango  - 1 (Peel  n Cut into cubes)
3) Tomatoes  - 2 Medium Size
4) Oil  - 2 Tbs
5) Mustered n Cumin Seeds - For Seasoning
6) Green Chillies  - 4 Small size
7) Onion  - 1 Medium Size
8) Ginger-Garlic Paste  - 1 Tbs
9) Turmeric Powder  - 1/4 Tbs
10) Curry Leaves  - Few
11) Salt - 1 Tbs (Accoring to ur Taste)
12) Cilanto  -  To Garnish

Cooking Procedure :

  1) Pressure Cook Toor Dal with 2 cups of water with little Turmeric powder.
  2) Heat the Oil in Cooking pot, add musterd and cumin seed.
  3) Add Green Chillies, Onions one after one, wait till Onion are golden-brown.
  4) Add Ginger-Garlic Paste, Turmeric Powder n Curry leaves.
       Let them cook for 1 min.
  5) Add Finely Chopped Tomatoes, Cover the pot with lid and Let the tomatoes
      cook for 5-6 min.
  6) Add Mango cubes and cover the pot with lid, Cook for another 5 min.
  7) Add  Pressure Cookes Dal and Salt, Cook for 3 min.
  8) Garnish with Cilantro.

  Eat Mamidikaya pappu / Mango Dal  with Plain Rice, Papad  beside.