To prepare the Raw Mango –

1. Wash the mango well
2. Cut into 2-3 inch long slices / chunks (skin on)

For the base –

1. Heat oil in a saucepan and add the dry red chili
2. Add coriander seeds and chana dal. Saute for a minute or until it is aromatic
3. Add the Cumin Seeds, Black Peppercorns. Saute for 1 minute
4. Add the onion, hing (asafoetida), freshly grated coconut and saute for 2-3 minutes
5. Add to a food processor or blender. Grind to a smooth paste and set aside

To make the Sambar –

1. To a pan with high sides, add 1 Tablespoon vegetable oil
2. Once the oil is hot, add the mustard seeds, let it splutter
3. Add the methi seeds, green chili, curry leaves and saute for a minute
4. Add the mango slices and saute for 6-8 minutes, until the mango starts to turn pale
5. Add salt, turmeric powder, water and mix well
6. Bring the pot of water to a boil. Close it with a lid and boil for 8-10 minutes or until the mango slices turn soft
7. Add the ground coconut paste, jaggery. and mix well. Boil for 5-8 minutes
8. Add the cooked lentils and mix well. Adjust for seasoning if required. Bring it to a boil and switch off
9. Garnish with chopped coriander leaves
10. Serve with hot rice!