Wash the mango, cut the stem, and place the entire mango in a pressure cooker with 1/2 cup of water.

Close the cooker and pressure cook for 5 to 6 whistles. Allow the pressure to release naturally.

When the pressure releases and the mango has cooled, squeeze out the pulp and discard the stone and peels.

Add the mango pulp to a mixer grinder with 1/2 cup of water and blend into a smooth puree.

Set aside the mango puree.

Cook the toor dal in 1 cup of water for 5 to 6 whistles and allow the pressure to release naturally.

Once the pressure releases, mash the toor dal until smooth and set aside.

Heat ghee in a saucepan.

Add mustard seeds and cumin seeds to the hot ghee. Allow them to crackle.

Once the seeds have crackled, add asafoetida, curry leaves, green chilies, and ginger. Sauté for a few seconds.

Add the mango pulp, tomato, lemon juice, black pepper powder, turmeric powder, cumin powder, jaggery, cooked dal, and salt to the saucepan. Mix well.

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, until froth appears around the edges. Turn off the heat.

Stir in the chopped coriander leaves and mix well.

Transfer the Mango Rasam into a serving bowl and serve hot.

Serve Mango Rasam with steamed rice, beetroot poriyal, and elai vadam for a weekday meal.