• In a mortar and pestle add peeled garlic, cumin seeds and slightly crush them to a coarse paste.

Instant pot method

• Add the soaked lentils to the inner pot and add 3 cups of water, peeled and diced mango, purslane leaves, turmeric powder, crushed cumin garlic mixture.
• Turn on the pressure cook mode on high pressure for 16 minutes and make sure to close the pressure valve.
  
• Once the lentils are cooked, let the pressure release on its own or carefully release the pressure manually and slightly mash the lentils using a ladle.
• Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
  
• When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown turn off the add it to the mashed lentils.
• Add in turmeric powder, chili powder, salt, add water and cook until the water has been absorbed by half.
• Serve hot gangavalli aaku pappu with steamed rice and fryums. 

Stovetop pressure cook method

• Add the soaked lentils to the inner pot and add 3 cups of water, peeled and diced mango, purslane leaves, turmeric powder, crushed cumin garlic mixture and pressure cook for 3 whistles.
• Let the pressure release on its own or slowly release it and then mash the lentils slightly.
• Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
  
• When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown add it to the mashed lentils.
• Add in turmeric powder, chili powder, salt, add water and cook until the water has been absorbed by half.
• Finally serve hot gangavalli aaku pappu with steamed rice and fryums.