Ethiopian Yellow Split Peas | Atta Alicha | Ethiopian Recipes in English | Vegan

teff flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

berbere spice

🥗Healthier: cayenne pepper + paprika

💰Cheaper: chili powder

Cayenne and paprika mimic the heat and depth of berbere.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthy fats, while canola is budget-friendly.

cooked lentils

🥗Healthier: chickpeas

💰Cheaper: dried beans

Chickpeas are nutritious and dried beans are less expensive.

Boil Chana (yellow split peas) for about 10 minutes, then wash them off.

In a pan, cook chopped onion for 4-5 minutes to dry them out and give them a little browning.

Add 100 ml of olive oil to the pan after the onions have dried out.

Stir in 1 tablespoon of ginger and garlic paste and cook for 3 minutes.

Add 2 cups of chopped tomatoes, 2 teaspoons of salt, and turmeric; cook for 5-6 minutes until tomatoes break down.

Incorporate the boiled yellow split peas into the mixture and stir for 3-4 minutes.

Add 1 liter of cold water to the pan and cook for 10-15 minutes, stirring occasionally until the water reduces down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary