Mango rasam

This is my favourite. After all I am a malayalee and I love mangoes..

This recipe requires something called chanacha manga ..mango that is neither too ripe, nor too raw..Slightly ripe, with a tinge of sweetness..ah..and you can make the best rasam with it..

Toovar dal:1/4 cup
water:4 cups
semi ripe mango cut in to cubes: 1/2 cups
Ginger: 1/2 inch ..pounded

pepper powder: 1 t spn
turmeric powder:1/2 t spn
cumin powder:1/2 t spn

Oil:2 tbl spn
dried red chilli:1 broke in to 3 pieces
curry leaves: 1 sprig

Clean and wash the dal and cook it in 2 cups of water. When the dal is cooked add the other 2 cups of water, mango pieces, ginger, pepper, cumin and turmeric powder.Add salt and cook till the mango is done(abt 10 mints on medium fire). Take it off from fire

Heat 2 tbl spn oil and tadak the dried chilli and curry leaf and pour over the rasam and eat with rice.

Note: My grandmother adds a a tbl spn of coriander seeds along with the ginger and pound it. I am not fond of coriander in the rasam. You can use any dal. Last time I made it with masoor dal( that was the only dal I had!!)