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Atar Allecha - Ethiopian Split Pea stew

What you need: 

1/3 cup chopped onion
2 cloves garlic, minced
Oil for frying
1 cup dry split yellow peas (or try any other kind!)
1 tablespoon turmeric
1 teaspoon curry power (optional)
1/2 teaspoon Garam Masala
Sea salt, to taste
Ground Black pepper, to taste
Green Chili or Jalapeno, sliced or diced
1 1/2 cups vegetable broth or water

What you do: 

1) Soak split peas in 3 cups cold water for at least an hour. Afterwards, boil peas and water for 30 minutes or until very tender. Drain and mash.
2) Fry onions and garlic in oil until golden. Add peas, chili, spices and water or broth to onions and garlic. Bring to boil then reduce heat and simmer until thick stew like consistency, almost a hummus type consistency- however keep it a little on the wet side as this tends to dry out a little as it sits. Continue to mash while cooking and add more liquid if necessary.
Traditional this is served with a pancake like bread called injera but can be served with pita or rice!
Source of recipe: This is a recipe that I found online that I tweaked a little bit and is pretty popular among my friends. It can be made mildly spicy so it's good for people who want to try Ethiopian food but don't like hot spicy food!

Preparation Time: 
1/2 hour, Cooking time: 1 to 2 hours
Cooking Time: 
1 to 2 hours
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

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