Title: Atar allecha (spiced green-pea puree)
 Categories: Vegetable
      Yield: 4 Servings
 
      1 sm Onion; chopped
      2    Cloves garlic; chopped fine
      1 tb Corn oil
      1 c  Green split peas; covered
           -with water for 1 hour;
           -cooked for 1/2 hour;
           -drained and mashed
    1/2 ts Ground tumeric
    1/2 ts Salt
      1 sm Hot green chili; chopped
           -fine
      1 c  Water
 
  
  Here is a recipe for Injeera and also 2 recipes for sauces from
  "Sephardic Cooking", Copeland Marks.  In Ethiopia the injeera are
  prepared with teff, a grain of the millet family, but this recipe
  calls white flour.
  
  1.  Stir-fry the onion and garlic in a dry pan over moderately low
  heat for 2 minutes. Add the oil and stir-fry for 1 minute.
  
  2.  Add the mashed peas, tumeric, salt and chili; mix well.  Add the
  water and cook for 3 to 4 minutes to reduce the mixture to a thick,
  green, well-spiced puree. Serve warm with injeera (see recipe).
  Variation: If you substitute 1 cup of red Egyptian lentils for the
  green split peas and follow the same instructions, you will have Misr
  Allecha.