Cook the dal in pressure cooker with salt,turmeric powder and water upto 3-4 whistles. Let it cool for some time. Open the cooker and put it again on a low flame. Add some more water, mango pieces and continue cooking by stirring once in a while. Dal should have constistency like thick soup before adding dikkis.
Knead a soft dough with flour,ghee,salt and water. Divide the dough into equal 7-8 portions. Roll them like chapati but it should be like little thick kachori and don’t make them so big like a normal chapati. Put all these dikkis into boiling daal one by one. Keep cooking for more 20-30 minutes until tikkis cook. Keep stirring very lightly once in a while. it takes almost 30 min to complete/
For tadka… take a frying pan and heat ghee. Add cumin seeds and as it splutter put chopped onions and garlic to it. Fry until translucent then add chopped green chili,red chili and fry them until it takes a golden brown color but not dark brown. Put the fire off. Add red chili powder. Mix the tadka into daa-tikki. Garnish with coriander. Serve hot.