Prep 10 mins
Cook 15 mins
A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas.
- 1⁄3 cup onion, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon corn oil
- 1 cup dried split green peas, soaked cooked and drained
- 1⁄2 teaspoon turmeric, ground
- 1⁄2 teaspoon salt
- 3 teaspoons hot green peppers, finely chopped
- 1 cup water
- Mash the peas. Set aside.
- In dry pan over moderate low heat, stir fry the onion and garlic for 2 minutes.
- Add oil and stir fry one minute more.
- Add the mashed peas, tumeric, salt, and chili.
- Mix well.
- Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.
I believe "allecha" means mild for Ethiopian food. This has a little diced pepper but overall is not as spicy as some other Ethiopian dishes. Which made it the perfect compliment to Ethiopian Spicy Split Lentil Stew (Yimser Wot) . One really spicy, one less so. I did choose to double the salt and turmeric like the other reviewer, but unlike her my results couldn't have been better. The dish was fantastic and just what I'd hoped for! I would happily make this again. Served with Injeera bread. [Made for Bargain Basement Tag]
I tried this today and I had high hopes for it, but it was not very good. It came out tasting like just mashed peas. I even doubled up on the spices, but it still tasted overly pea-like.