Rinse toor dal with water and add it to an instant pot along with peeled and sliced raw mangoes, turmeric powder, and water.
Secure the lid and set the valve to the sealing position.
Press PRESSURE COOK and set the timer to 10 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the instant pot.
Mash the cooked dal lightly with the back of a ladle.
Heat ghee in a large pan over medium heat.
When the ghee is hot, add mustard seeds, cumin seeds, asafoetida, and dry red chilies, and let them crackle for 4-5 seconds.
Add red chili powder to the pan.
Immediately pour the cooked dal into the pan.
Add some water to thin down the dal and 1 teaspoon salt and mix well.
Check for salt and add more if needed. Bring the kache aam ki dal to a boil. Garnish with fresh coriander and serve hot with rice or phulka.