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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.


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


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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