This was going to be Indian Mango Dal from Eating Well Magazine's February 2010 issue. When I went to the pantry I had yellow split peas and not yellow lentils. I upped the cooking time but the peas were still a little firm and chalky. I liked it anyway so I am figuring the real recipe is excellent. The recipe can be found here.
I made a recipe and a half with two large mangoes. I would consider the mangoes I used ripe but not soft. I served it over brown basmati rice (1 cup uncooked).
The recipe claims you can make it in 40 minutes but I think it took me the time it took to cook the rice which is about an hour.
This made for excellent lunches as leftovers. I will definitely make this again.