Ethiopian · beginner
Ethiopian Yellow Split Pea Stew With Turmeric
A savory, mild Ethiopian stew made with yellow split peas, sweet onions, and warming ground turmeric, gently simmered to a creamy finish.
- PREP TIME
- 10 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
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.
- 02
In a separate pot, cook diced red onions dry over medium heat for 4 minutes until they soften, then pour in vegetable oil.
- 03
Add minced garlic, grated ginger, ground turmeric, and ground fenugreek, stirring for 2 minutes to cook the spices.
- 04
Add 1 cup of warm water, salt, and cooked split peas into the pot, stirring well to combine.
- 05
Reduce heat to low, cover, and gently simmer for 15 minutes until peas are very soft and sauce thickens.
- 06
Stir in the green jalapeño slices, taste and adjust salt, then simmer uncovered for 2 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Pulse Pre-boiling
Partially cooking hard split peas prior to stewing reduces total cooking time and ensures even texture.
Notes from the kitchen
- 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.
