Kik Alicha

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the yellow split peas thoroughly under cold running water until the water runs clear.

   Ca. 2 min.

   Kokkens note: Soaking the split peas for 30 minutes prior can reduce cooking time slightly, but is not essential.

2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

3. 3

   Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Stir frequently to prevent burning.

4. 4

   Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the garlic.

5. 5

   Add the turmeric powder and optional berbere spice blend, stirring well to combine with the onion mixture.

   Ca. 1 min.

   Kokkens note: Berbere adds a subtle warmth; omit for a milder flavor.

6. 6

   Add the rinsed yellow split peas and water to the pot.

   Ca. 1 min.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45-50 minutes, or until the split peas are very tender.

   Ca. 50 min.

   Kokkens note: Stir occasionally to prevent sticking and add a little more water if the stew becomes too thick.

8. 8

   If using, add the green chili during the last 10 minutes of simmering.

   Ca. 10 min.

   Kokkens note: The chili is mostly for flavor, not intense heat, unless you cut it open.

9. 9

   Stir in the salt and adjust seasoning to taste.

   Ca. 1 min.

   Kokkens note: Taste and add more salt if needed.

10. 10

    Serve hot, traditionally with injera or rice.