Wash and soak tuvar daal in water for 15 minutes.
Add the soaked daal,1.5 cup water,chopped tomato,chopped mango-3/4 cup,chopped green chilies,turmeric and 1 tsp of cooking oil in the pressure cooker.
Pressure cook for 3- 4 whistles on medium flame or cook till done(soft to touch)
Open the cooker when cool down completely and then slightly mash the daal
Now add the remaining 1/4 cup chopped mango,salt,chili powder,coriander powder,sugar and ginger.
Add 2 cup water(or according to the thickness you want) mix well and let the daal simmer for approx.10 minutes .
Tempering-heat ghee in a small pan ,then add mustard ,fenugreek and fennel seeds.
When mustard start crackling add asafoetida,curry leaves and whole red chilies.
Pour this tempering on the boiling daal.
Simmer for a minute and then add chopped fresh coriander.
Serve hot with boiled rice and a spoonful of ghee on top.