A mild Ethiopian yellow split-pea stew with softened onion, ginger, garlic and turmeric, made as one legume portion.
0.5 cupSplit Peas
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60 gOnion
3 gGinger
1 cloveGarlic
5 gChili Pepper
1.25 cupsWater
0.4 gGround Turmeric
1.5 tspCooking oil
To tasteSalt
Heat the oil in a small saucepan over medium-low heat. Cook the onion for 10 minutes, stirring, until very soft without browning.
Add the ginger, garlic and turmeric and stir for 1 minute. Add the drained split peas, chili and 250 ml of the water; bring to a gentle simmer.
Cover loosely and simmer for 60-75 minutes, stirring occasionally, until the peas are very soft. Add the reserved water gradually if the pan becomes dry before the peas soften.
Mash a spoonful of peas into the stew and season with salt. Simmer uncovered for 3 minutes, adjusting with any remaining reserved water to a thick spoonable consistency. Serve the whole stew as one legume portion.