Green mango dal

In a pressure cooker put the red lentils, two cups of boiling water, half a teaspoon of turmeric and about a teaspoon of salt; cook 10 minutes.

Cut the green mango lengthwise into thin pieces and keep in a bowl of water so they do not turn black.

Whisk the cooked dal with a wire whisk or hand blender to a smooth texture.

Heat oil in the korai; add a dry red chilli and a teaspoon of black mustard seeds when the oil is hot but not smoking, and let the seeds splutter for a few seconds.

Add the mango, cover on low heat until almost soft but not falling apart.

Add the cooked dal, kept runny; add another teaspoon of salt and simmer 6 to 8 minutes.

Optionally add a little sugar to balance the sourness; adjust consistency with less water if wanted.