Curried Split Peas

1 c. dried split peas, rinsed, stones removed
3 c. water
1/2 t. salt
1 medium onion, chopped
3 cloves garlic, minced
1 T. finely grated or minced fresh ginger
1 T. ground turmeric
1 T. ground cumin
1/2 t. black pepper
1/2 t. ground cardamom
1 green bell pepper, very finely diced
Cooked rice (optional)
Sliced green onions, for topping
Chapatis or injera, for dipping/scooping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Place the split peas, water, salt, onion, garlic, ginger, turmeric, cumin, black pepper, and cardamom in the cooker. Stir well. Cover and cook on LOW for 7-8 hours or until the peas are as tender as you like them.

Stir in the diced green pepper 15 minutes before cooking time ends.

Serve over rice, topped with green onions, with chapatis or injera.

Green or brown lentils will also work in this recipe.

Serves 4.

Adapted from Stock the Crock, p. 64.