In a medium bowl, soak the yellow pigeon split peas in water for 20 minutes or until they increase in size and become tender.
Once tender, pour into a stovetop pressure cooker and cook for 10 minutes or until softened, then set aside.
In a small skillet, heat oil, mustard seeds, and red chile for 1 to 2 minutes until the seeds crackle.
To the skillet add turmeric, chili powder, coriander, cumin, and salt. Stir and cook for 1 minute.
Add the pureed mango and cook for 2 to 3 minutes, stirring regularly.
Next, add in the cooked yellow peas and stir well.
Taste and add salt to taste, then cook until it is the desired consistency. Add additional water to taste if needed.
Serve with rice and topped with chopped mango pieces.
Notes
Adjust the consistency of the dal as per your preference. If served with rice, it is recommended to make it a little watery so that it coats well with the rice.
You can also adjust the quantity of raw mango puree added as per your taste.