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Friday, October 12, 2007

Yekik Alicha and Yeqey Sir Qiqqil

yekik alicha ethiopian stew lentil chana dal

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

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

1 tsp nutmeg powder (less if you don't like the strong flavor)
1 tsp cinnamon powder
1 tsp allspice powder
1 tsp black pepper powder
½ tsp cardamom powder (optional)

  1. wash and cook split peas till well- done - still firm not mushy
  2. heat oil in a pan, add the onion, ginger and garlic and sauté till onions turn translucent
  3. add the split peas, spices, chilies, salt, some water, cover and simmer for 10-15 minutes on medium low heat

Serve warm with Injera.

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  • At 11:50 AM, Blogger Mishmash ! said…

    Came here through FBD and found your recipes for enjera...I have been looking for a tried and approved recipe. thanks and want to try it soon. If I am using teff flour, should I change the quantity or can I just use teff instead of all purpose flour?


  • At 11:55 AM, Blogger Sheela said…

    Hi Shn,
    To be honest, in my experience, teff flour by itself did not work out great, so, i do 50-50 teff and all purpose flour usually; however, raagi four or buckwheat flour, by itself, or equal measure with all-purpose flour seems to be a safe bet so far... hope that helps!

  • At 1:09 PM, Blogger Rina said…

    Pics look mouth watering.....

  • At 2:02 PM, Blogger meeso said…

    This looks great and definitely has a great group of spices! I surely will have to try this :)


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