how to make
Ethiopian Yellow Split Peas Curry
Soak the yellow split peas for at least 2 hours or overnight. In a skillet sizzle the oil with chopped onions, crushed garlic, and grated ginger root for 5 minutes. Then, add crushed cumin, coriander, and fenugreek seeds and cooked until lightly toasted. Next, add the soaked and drained yellow split peas, turmeric, salt, pepper, allspice, clove, and chilli flakes. Stir well and cook at medium heat for 5 minutes. Then, pour enough water to fully cover the split peas and simmer for 40 minutes until they're soft. Get It! Once ready, blend one-third of the split peas into a paste and mix it back into the stew for a creamy finish. Top with fresh coriander and chillies, and serve with boiled basmati rice and steamed green beans on the side. Enjoy!