Yellow Split Pea Dal with Mango

Yellow Split Pea Dal with Mango
This has been a hit time after time and requires very little prep time.
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

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
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; can use frozen
1 ½ tsp salt, or more to taste  (1 tsp seems to be enough)
4 cups cooked basmati rice
 11/2 c plain yogurt, for serving (optional)
1 large ripe mango (abt 14 ounces) peeled, pitted, and chopped, for serving


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

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

In a medium skillet, melt the butter over medium heat.

Add the cumin, turmeric, mustard seeds, coriander, cayenne and ginger; cook 1-2 minutes, stirring constantly, just to heat and gently toast the spices.

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

Cover and cook on LOW 2-3 hrs longer.

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