Eosinophilic Esophagitis Friendly Yekik Alicha
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Learn more →Ingredients
4 servings
- 1 cup yellow split peas, rinsed
- 3 cups water
- 3 tbsp vegetable oil
- 1 large yellow onion, finely diced
- 1 tbsp fresh ginger, peeled and finely grated
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- injera or flatbread, for serving (optional)
Can be omittedflatbread
Instructions
- 1
Combine the rinsed split peas and 3 cups water in a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, partially covered, for 25–30 minutes, until the peas are completely soft and beginning to break down. Skim off any foam that rises in the first few minutes.
- 2
While the peas cook, heat the vegetable oil in a separate large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 10–12 minutes.
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