Atar Allecha (Spiced Green-Pea Puree)
Purees Vegetables Ethiopian
Last updated 6/12/2012 1:05:20 AM. Recipe ID 30262. Report a problem with this recipe.
Title: Atar allecha (spiced green-pea puree)
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
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
Didn't find the recipe you were looking for? Search for more here!