yekik alicha ethiopian stew lentil chana dal This Yekik Alicha recipe is adapted from Exotic Ethiopian Cooking by Daniel Mesfin This Yekik Alicha recipe is adapted from Exotic Ethiopian Cooking by Daniel Mesfin Yekik Alicha is a mild and flavorful split pea stew. I used Chana Dal and some handy spices from my cupboard, so, this may not be traditional, but it came close to what I had at the restaurant some time back :) I had started some buckwheat injera batter over the weekend and it was ready by mid-week. So, I decided to make a simple Ethiopian meal again, which my little toddler seems to enjoy as much as we do. This time, I served it with Bamya Alicha, Yekik Alicha and a simple boiled beetroot dish called Yeqey Sir Qiqqil. Yeqey Sir Qiqqil: boil 1-2 medium beets (or get canned beets), dice or slice, toss with some olive oil, lemon juice and salt; allow to rest for 10 minutes or so till flavors meld. ethiopian beet salad yeqey sir qiqqil Ingredients 1 cup yellow or green split peas 1 medium red onion diced 3-4 cloves of garlic crushed 2 Tbsp fresh grated ginger 3-4 green chilies chopped or sliced salt to taste 1 tbsp canola oil spices: 1 tsp nutmeg powder (less if you dont like the strong flavor) 1 tsp cinnamon powder 1 tsp allspice powder 1 tsp black pepper powder ½ tsp cardamom powder (optional) Preparation wash and cook split peas till well- done - still firm not mushy heat oil in a pan, add the onion, ginger and garlic and sauté till onions turn translucent add the split peas, spices, chilies, salt, some water, cover and simmer for 10-15 minutes on medium low heat Serve warm with Injera.
Posted on: Mon, 12 Jan 2015 03:51:25 +0000
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