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Yellow Split Pea Dal with Mango

written by Marsha Seidelman, M.D.

As the weather turns cold, thoughts turn to hearty dishes and slow cookers.  This recipe was in a cookbook that came as a free option with a Kindle years ago.  It has been a hit time after time and requires very little prep time. Use it as a main dish or side.


Serves 6-8

SLOW COOKER – Medium or large, round or oval
SETTING AND COOK TIME - LOW for 8-10 hours

Toasted spices and mango added at 6-7 hours. To save time, I often don't toast the spices.  I'm not sure there is any difference in taste either way.

Ingredients:

2 cups dried yellow split peas, rinsed and picked over
6 ½ cups water
10 whole cloves
1 4” cinnamon stick


3 Tbsp unsalted butter or about 1 Tbsp olive oil
2 tsp ground cumin
1 tsp ground turmeric
½ tsp brown mustard seeds
½ tsp ground coriander
¼ tsp cayenne pepper
¼ tsp ground ginger (or about 1 Tbsp of finely chopped fresh ginger - if you're a ginger lover)


1 large green (unripe) mango (optional), peeled pitted and chopped; I often use frozen
1 ½ tsp salt (1 tsp seems to be enough)


4 cups cooked basmati rice
1.5 cups plain yogurt, for serving (optional)
1 large ripe mango (abt 14 ounces) peeled, pitted, and chopped, for serving


Directions:

1) Place the split peas, water, cloves and cinnamon in the slow cooker. Cover and cook on LOW for 6-7 hrs.

2) Remove the cloves and cinnamon stick. Add boiling water to thin if the soup is too thick.

3) In a medium skillet, melt the butter over medium heat or use olive oil.  Add the cumin, turmeric, mustard seeds, coriander, cayenne and ginger; cook 1-2 minutes, stirring constantly, just to heat and gently toast the spices.

4) Stir the spice mixture and green mango, if using, into the cooked dal.

5) Cover and cook on LOW 2-3 hrs longer.

6) Stir in the salt. Serve in bowls poured over the rice and top with yogurt, if using, and chopped ripe mango.

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