Wash and clean the raw papaya. Remove the peel ( a bit thicker as the peel is quite bitter)
Core the young seeds by scraping with a spoon and dice the pulp into 1 inch cubes. Set aside two cups of this.
Wash one cup of tur dal ( pigeon pea), add three cups of water, turmeric powder and the cubed papaya into the pressure pan.
Seal the pressure cooker as per instructions and set on medium heat. Following two whistles simmer for about 7-10 minutes.
Let the pressure release naturally and open the cooker.
Meanwhile, Into a spice mill add 10-12 roasted almonds, cumin seeds and red chillies. powder them into a smooth finish.
Now, add this powder to the cooked vegetable and dal mix.
Add salt and warm water 1/4 cup at a time till a thick but scoopable consistency is achieved. Mix well.
In a small tempering pan( common in most indian houses, best made of cast iron and well sesaoned) add the oil, mustard seeds, red chiili and urad dal. Set on medium heat and allow the mustard to splutter. Remove from heat and add the curry leaves.
Add this tempering to the curry and serve hot with rice or flat breads.
For the traditional coconut version, add two tbsp of fresh coconut in the place of the almonds. Also, add 1 tbsp to the tempering and roast well till golden and add that to the final mix.