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Timtimo Alicha
Mild Yellow Lentil Stew
A comforting and mild stew made from yellow split peas, simmered with turmeric, ginger, and other gentle spices. It's a staple vegetarian dish often served during fasting periods.
ð§ ææ
- 1 cup Yellow split peas(rinsed)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 1 tsp Turmeric
- 1/2 tsp Cumin
- 2 tbsp Vegetable oil
- 4 cups Water
- to taste Salt
- for garnish Fresh cilantro
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- 2
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3
Stir in the turmeric and cumin, and cook for 30 seconds until aromatic.
- 4
Add the rinsed yellow split peas and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the peas are tender and have broken down into a stew-like consistency.
- 5
Season with salt to taste. If the stew is too thick, add a little more water. If too thin, simmer uncovered for a few minutes to reduce.
- 6
Serve hot, garnished with fresh cilantro, with injera or rice.
ð¡ ããã®ã³ã
- âRinsing the split peas helps remove any dust or debris.
- âAdjust the amount of water to achieve your desired stew consistency.
- âThis dish can be made ahead of time and reheats well.
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- Add a pinch of cardamom for extra warmth.
- Include a diced tomato in the sautéing step for a hint of acidity.