Trim, Peel, deseed and cut the mangoes into small ½-inch pieces.
Heat oil/ghee in a pot / pressure cooker. Add mustard seeds, dried red chili and curry leaves.
After 30 seconds add onion, ginger, green chili, peanuts. Roast for 1 minute.
Add roasted chana dal, mango pieces, salt, turmeric powder. Mix well and stir for 1 minute.
Add rice and cumin powder. Mix well.
Add water and let it boil.
Once water starts to boil, lower the heat and cover the pot / pressure cooker.
Simmer for 15 minutes in low heat till rice is cooker. If you are using pressure cooker wait till 1 whistle in high flame or switch off after 15 minutes in low flame before whistle.
In a glass bowl, add the mango pieces, salt and turmeric powder. Toss well and leave it in Sun to dry for 12 hours or 1 day. You may keep in room temperature as well. Do not cover it air tight. You may cover it with a sieve or cotton cloth.
Salt will leave water, so the mix will become watery.
Drain the excess water and spread the mango pieces on a sieve or cotton cloth for 4-5 hours. let the excess water dry. Do not over dry them.
Once it is dried, take out the pieces in a bowl. Add red chili powder, mustard powder, mustard seeds, kalonji, saunf and methi seeds. Mix well.
Heat mustard oil in a small pan. Let it smoky hot.
Turn off the heat.
Add Hing in the oil and let the oil come to room temperature for 1 hour. Now add this oil to the bowl of mango pieces.
Mix well.
Transfer to a glass jar. Press the mango pieces, so the oil will come on the top.
SnehDeep's Kitchen 