Ethiopian Split Pea Mild Stew (Yeater Kek Alicha)

My Ethiopian Cooking: Split Pea Mild Stew (Yeater Kek Alicha)
Simple dish for vegans, vegetarians and Lent observers

Ingredients:

1 cup yellow split peas (rinsed)
2 red onions (diced)
½ cup olive oil or vegetable oil
4 cups water
¼ teaspoon bishop weed powder *
½ teaspoon fresh garlic or garlic powder
¼ teaspoon ginger powder
¼ teaspoon turmeric powder*
1 hot green pepper (seeded and sliced)
Salt and black pepper to taste

Preparation:

1st Step: In a medium pot, bring to boil 3 cups of water; add the rinsed split peas; Cook it for 20 minutes or more;

2nd Step: Meanwhile, in medium heat cook the onion with one tablespoon of oil and one cup of water (by gradually adding the water); stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes);

3nd Step: Add to the cooked onion, half cup of water, the rest of the oil, garlic, bishop weed, ginger and turmeric; Cook for five minutes;

4th Step: Strain the water from the cooked peas, set aside the water;

5th Step: Add the cooked peas to the onion; mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 10 minutes or until simmers;

6th Step: Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice.

Serving 4 persons.

* You will find these spices in Ethiopian or Indian shops.

For nutritional facts of this recipe please visit http://www.recipezaar.com/320148. For vitamin content please click on "Print Recipe" on aforementioned site.