Soak the Lentils: Wash your mixed lentils thoroughly under running water. Soak them in clean water for at least 2 to 3 hours until they are soft and easily breakable with your fingernails. Drain all the excess water.

Blend the Base Ingredients: In a mixer jar, add the soaked mixed lentils, raw mango pieces, green chillies, garlic, ½ teaspoon cumin seeds, and coriander powder.

Pulse Coarsely: Do not make a smooth paste. Use the pulse setting on your mixer (turn it on and off quickly) to grind the mixture into a coarse texture.

Add Flavour Balancers: Add fresh coriander leaves, salt to taste, and a pinch of powdered sugar to the coarse mixture. If you have mint leaves, you can add a few here. Pulse it one more time just to mix everything.

Transfer to a Bowl: Take the freshly ground raw mango and dal mixture out into a serving bowl.

Prepare the Tempering (Tadka): Heat a tablespoon of oil in a small pan. Add mustard seeds, the remaining ½ teaspoon of cumin seeds, hing, and chopped curry leaves. Let them splutter and release their aroma.

Mix and Serve: Pour this hot tempering over the ground dal mixture and mix it very well. Your delicious raw mango dal is ready to serve!