Wash and soak the basmati rice for 20 to 30 minutes. Bring plenty of water to a boil and add salt and oil. Add the soaked rice and cook until perfectly done. Drain the water and spread the rice on a plate or tray to cool. Keep aside.

Drain the soaked chana dal and reserve 1 to 2 tbsp of whole soaked dal.

Add the remaining soaked chana dal, green chilies, ginger, and fresh coconut to a grinder jar. Grind into a coarse mixture and keep aside.

Wash and shred the raw mango. If using a soft skinned Totapuri mango, there is no need to peel it. If using a hard skinned variety, peel the mango before shredding.

In a stone mortar and pestle, pound together garlic, cumin seeds, salt and red chili powder to make a coarse spice paste.

Heat oil in a large kadai or pan. Add mustard seeds and allow them to crackle.

Add cumin seeds, hing, curry leaves, and dried red chilies. Sauté for a few seconds.

Add raw peanut and stir until golden brown, then add the prepared garlic spice paste and sauté until aromatic.

Add the reserved whole soaked chana dal and stir for a minute.

Add the coarse ground chana dal mixture and cook for 2 to 3 minutes, stirring continuously.

Add the shredded raw mango and mix well.

Season with salt, turmeric powder, and red chili powder. Stir everything together and cook for another 2 minutes.

Add the cooked rice and gently toss until well combined.

Add sugar if using and fresh coriander leaves. Mix gently and cook for another minute.

Serve hot with koshimbir, papad, pickle, and yogurt.

Soak the chana dal for at least 6 hours for the best texture.

Grind the chana dal mixture coarse rather than smooth to maintain a pleasant bite.

Adjust the amount of raw mango depending on its sourness.

A little sugar helps balance the tangy flavors but can be skipped.

Cook the rice separately and drain it well to keep the grains fluffy and non-sticky.

Fresh coconut adds authentic flavor and texture, so try not to skip it.