Wash and soak toordal. keep it aside.
Wash, peel and grate the mango.
In a cooker, add grated mangoes, toordal and salt.
Add water.
Pressure cook for 4-5 whistles.
Mash well.
For tempering:
Heat ghee in a small pan.
Add mustard seeds and let it splutter.
Add red chilli, and curry leaves.
Pour the tempering in cooked mango dal.
Serve Mango Dal Curry with rice or chappathis.