Yellow Split Pea Daal (Slow Cooker Edition)

Daal is a cornerstone of Nepali/Indian/Pakistani/Bengali cuisine; it is a soup that can be served thick like a stew or watered down to resemble a broth

1 cup dried yellow split peas
5 cups water
1 teaspoon turmeric
3-4 cloves garlic
½ teaspoon salt

For tadka:
1 tablespoon ghee/butter/oil (use whatever fits your dietary preference but ghee is traditionally used)
½ teaspoon cumin seeds
½ teaspoon carom seeds
3 green chili, sliced (optional)

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