Atar Allecha (Spiced Green Pea Puree) Recipe

• 1 sm Onion, minced
• 2 x Cloves garlic, minced fine
• 1 Tbsp. Corn oil
• 1 c. Green split peas, covered with water for 1 hour cooked for 1/2 hour liquid removed and mashed
• 1/2 tsp Grnd tumeric
• 1/2 tsp Salt
• 1 sm Warm green chili, minced fine
• 1 c. Water

1. Here is a recipe for Injeera and also 2 recipes for sauces from "Sephardic Cooking", Copeland Marks.
2. In Ethiopia the injeera are prepared with teff, a grain of the millet family, but this recipe calls white flour.
3. 1.
4. Stir-fry the onion and garlic in a dry pan over moderately low heat for 2 min.
5. Add in the oil and stir-fry for 1 minute.
6. 2.
7. Add in the mashed peas, tumeric, salt and chili; mix well.
8. Add in the water and cook for 3 to 4 min to reduce the mix to a thick, green, well-spiced puree.
9. Serve hot with injeera (see recipe).
10. Variation: If you substitute 1 c. of red Egyptian lentils for the green split peas and follow the same instructions, you will have Misr Allecha.

onion, garlic, corn oil, green split peas, tumeric, salt, green chili, water

Taken from cookeatshare.com/recipes/atar-allecha-spiced-green-pea-puree-71275 (may not work)