Yekik Alicha and Yeqey Sir Qiqqil

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.

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

Preparation

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.