| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Ethiopian |
Ethiopian |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Onion; chopped |
| 2 |
|
Cloves Garlic; finely chopped |
| 1 |
tb |
Corn oil |
| 1 |
c |
Split green peas; soaked; cooked, drained, mas |
| 1/2 |
ts |
Tumeric; ground |
| 1/2 |
ts |
Salt |
| 3 |
ts |
Hot green pepper; finely |
| 1 |
c |
Water |
INSTRUCTIONS
Atar Allecha is a spiced green pea puree.
Soak peas for one hour. Cook for 1/2 hour. Drain. Mash. Set aside.
In dry pan over moderate low heat, stir fry the onion and garlic for 2
mins. Add oil and stir fry one minute more.
Add the mashed peas, tumeric, salt, and chili. Mix well. Add the water and
cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced
puree.
Serve with warm Injeera.
From Sephardic Cooking by Mark Copeland Posted on Cooking echo by David
Pileggi Submitted By LISA GREENWOOD On 08-17-94
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 08,
1998
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