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.