Heat oil , add channa dal , as it begins to change color add rai ,dried
whole red chilies , curry putta. Next add the onions and garlic .Once
onions begin to get soft , not colored , add ghia , tomatoes , salt and
haldi . Cook 10 minutes covered on low. Add water if needed. When
Ghia is 80 % done , add the mangoes , gur and hing . Add just enough hot
water to give you a thick gravy . Cook covered till another 5-6 minutes
. Take off heat . Add sauf powder , stir. Let it sit covered 10
minutes.Adjust flavors . Eat at room temperature not too hot. Delicious with rice or roti - tasted better the next day .