Ethiopian Yellow Split Peas - Atta Wot - Ethiopian Recipes - Ethiopian Food - Spicy Lentils - Vegan

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

Homemade blend can reduce sodium and adjust heat level.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds flavor while canola is more budget-friendly.

lemon juice

🥗Healthier: fresh lime juice

💰Cheaper: vinegar

Lime juice adds brightness; vinegar is a cost-effective acid.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh taste; green onions are less expensive.

Rinse yellow split peas under cold water until the water runs clear.

Soak the split peas in water for at least 2 hours, then drain.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger; cook for an additional 1-2 minutes until fragrant.

Add berbere spice and turmeric; stir to coat the onions evenly.

Incorporate the soaked split peas, stirring to combine with the onion mixture.

Pour in water and bring to a boil; reduce heat to low and simmer, covered, for about 30-40 minutes.

Stir occasionally, adding more water if necessary to prevent sticking.

Once the peas are tender, mash slightly with a fork for a creamy texture.

Add diced tomato, lemon juice, and season with salt and black pepper to taste.

Cook for an additional 5 minutes to meld flavors.

Remove from heat and stir in chopped cilantro and diced carrot for garnish.

Serve warm with injera or rice.

Cooking Techniques

Spice Level:

Dietary