Ingredients
Units
Scale
- 1 cup dried yellow split peas, soaked overnight in water or vegetable stock or chicken stock (TFD uses chicken stock, but water is traditional), liquid discarded
- 2 medium onions, very finely-chopped
- 3 peeled, de-seeded and very finely-chopped chopped Roma tomatoes
- 2 tsp. fresh ginger paste
- 3 tsp. garlic paste
- 1/3 cup niter kibbeh (substitute vegetable oil flavored with Berbere spice blend or paste to make it vegan)
- 1 jalapeno pepper, halved lengthwise and de-seeded (leave seeds in if you enjoy the heat)
- 2 tsp. ground wild turmeric (ird) - regular turmeric may be substituted
- 2 tsp. Kosher salt or to taste
- 1 tsp. freshly-ground nigella seed (tikur azmud) - very optional TFD addition, omit for original recipe
- freshly-grated korerima (false cardamom) to taste
- 3 cups water or vegetable stock or chicken stock + additional as to soak dried peas and while cooking (TFD personally prefers chicken stock, but that is just me. Use water or vegetable stock to make it vegan and authentically)
- Cilantro sprigs and minced red chili peppers for garnish
Instructions
- Place the split peas in a bowl and rinse thoroughly. Boil the split peas until soft in water or vegetable stock or chicken stock (TFD uses chicken stock, but water is traditional). Note that you may need to add additional water or stock during cooking if the peas seem to becomes to dry. Drain and discard excess water or stock, if there is any, and reserve peas.
- Add the onion to a medium skillet over medium-high heat with some of the niter kibbeh / coconut oil mix and cook until just beginning to soften, for about 5 minutes, stirring frequently.
- Once the onions begin to soften, add the remaining niter kibbeh mix and the tomato, and reduce the heat to medium-low to simmer.
- Add garlic, ginger, optional nigella and turmeric. Cook for 12 minutes, then add the cooked split peas into the onion mixture, and add additional water or stock (if needed) to achieve a very thick, but stirrable consistency, and reduce the heat to low.
- Add Korerima to taste and the jalapeño pepper halves and mix it well. Season with salt. Simmer another 3 minutes.
- Remove from heat and serve with injera.