A hearty fasting-day dish from Ethiopian cooking, kik alicha is made by simmering split yellow peas with turmeric and ginger until soft and creamy. Simple yet filling, it pairs well with injera or rice.
Warm the olive oil in a pot and sauté the onion until softened, then add the garlic and ginger and cook for one more minute.
Add the rinsed split peas and turmeric and stir together.
Add the water, bring to the boil, then simmer on low heat for 35 minutes until the peas soften and break down.
Stir in the salt and serve hot.
Skim off the foam that forms on top while the peas cook, or the dish can take on a slightly bitter edge.
For a thicker consistency, leave the lid off for the last ten minutes of cooking to let excess water evaporate.
Admin DadaGastro · verified in test kitchenTarifte 35 dakika yazıyordu ama bezelyelerim eski olduğundan 50 dakikada tam yumuşadı. Bakliyat ne kadar eski olursa pişme süresi de o kadar uzuyor, önceden test etmek gerekiyor.
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