1. To begin making the mango rasam recipe, firstly wash the mango, cut the stem and place the entire mango in the pressure cooker along with 1/2 cup of water. close the cooker with lid.
2. Pressure cook for 5 to 6 whistles and allow the pressure to release naturally.
3. When the pressure releases and the mango has cooled, squeeze the pulp out and discard the stone and peels. add the mango pulp to a mixer grinder, along with half a cup of water and blend to make smooth mango puree. keep aside.
4. Cook 1/4 cup toor dal in 1 cup of water for about 5 to 6 whistles and allow the pressure to release naturally. once the pressure releases, mash the toor dal until smooth and keep aside.
5. Next, add 1 tbsp ghee in a saucepan. once the ghee is hot, add 1/2 tsp mustard seeds, 1 tsp cumin seeds and allow it to crackle.
6. Once the seeds have crackled add a pinch of asafoetida, 1 spring curry leaves, 2 green chillies slit, 1 inch finely chopped ginger and saute for a few seconds.
7. Add the mango pulp, 1 diced tomato, 1 tbsp lemon juice, 1/2 tsp black pepper powder, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tbsp jaggery, cooked dal, salt to taste and mix everything well.
8. Add about 2 cups of water to adjust the consistency of the rasam. bring the mango rasam to a brisk boil for about 10 minutes till you see froth around the edges and turn off the heat.
9. Stir in the chopped coriander leaves, give it a mix and transfer mango rasam into a serving bowl and serve hot.
10. Serve mango rasam recipe along with steamed rice, beetroot poriyal and elai vadam for a weekday meal.