Yellow Split Pea Dal with Mango

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.