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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Ethiopian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium heat cook the onion with one cup of water and one table spoon of oil; stir and sauté continuously until it is very soft. You may add more water if needed. (10 minutes). | 2. Add to the onion the rest of the oil, garlic, bishop weed, ginger and curry/turmeric; Cook for five minutes. | 3. Meanwhile, bring to boil 3 cups of water in a medium pot; add the rinsed split peas; Cook it for 10 minutes. | 4. Strain the water from the cooked peas, set aside. | 5. Add the cooked peas to the onion; Mix well and cook it for 5 minutes; add one cup of the set-aide water, salt and black pepper. Cook for another 15 minutes or until simmers;. | 6. Add the sliced hot pepper and remove from heat. You may serve it cold or warm with Injera or bread of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow pea	1	cup	split	-	-	-	-
red onion	2		diced	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
water	3	cups		0.0	0.0	0.0	0.0
garlic	1/2	teaspoon		2.086	0.4628	0.08900000000000001	0.006999999999999999
ginger powder	1/2	teaspoon		-	-	-	-
green pepper	1	hot	seeded sliced	-	-	-	-
turmeric powder	1/4	teaspoon		-	-	-	-
salt black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.