Editorial sample recipeEthiopianbeginnerveganvegetariangluten-freehalaldairy-free

Ethiopian Yellow Split Pea Stew With Turmeric

Name: Ethiopian Yellow Split Pea Stew With Turmeric
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Ethiopian
Ingredients: 1.5 cups yellow split peas, rinsed well; 1 large red onion, finely diced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp ground turmeric; 0.25 tsp ground fenugreek; 3 tbsp vegetable oil; 1 medium green jalapeño, sliced; 1.25 tsp salt

A savory, mild Ethiopian stew made with yellow split peas, sweet onions, and warming ground turmeric, gently simmered to a creamy finish.

Prep: 10 min
Cook: 40 min
Total: 50 min

AI-generated illustration of Ethiopian Yellow Split Pea Stew With Turmeric

AI illustration

Technique to learn

Pulse Pre-boiling

Partially cooking hard split peas prior to stewing reduces total cooking time and ensures even texture.

Instructions

Step 1: In a saucepan, bring yellow split peas and 4 cups of water to a boil, then reduce heat and simmer for 20 minutes until partially softened; drain remaining water.
Step 2: In a separate pot, cook diced red onions dry over medium heat for 4 minutes until they soften, then pour in vegetable oil.
Step 3: Add minced garlic, grated ginger, ground turmeric, and ground fenugreek, stirring for 2 minutes to cook the spices.

Step 4: Add 1 cup of warm water, salt, and cooked split peas into the pot, stirring well to combine.

Step 5: Reduce heat to low, cover, and gently simmer for 15 minutes until peas are very soft and sauce thickens.

Step 6: Stir in the green jalapeño slices, taste and adjust salt, then simmer uncovered for 2 minutes before serving.

Cooking tips

Sautéing onions dry first draws out their moisture and natural sweetness without burning oil.
Mash a few cooked split peas against the pot side with a spoon to make the stew extra velvety.
Original home-cooking adaptation inspired by Ethiopian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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