This is really just an Ethiopian vegetable stew repackaged a different way that photographs well and would make for a nice dish at a dinner party. You can eat this with a fork or spoon, or scoop it up with traditional injera. If you are using injera, make sure the potatoes are cut small enough to be picked up with your fingers.
- 1 cup yellow split peas, rinsed
- 3 cups water
- 1.5 lbs small red potatoes
- 2 tbsp oil
- 2 sweet onions, halved and sliced
- 1 jalapeno pepper, seeded and finely chopped
- 6 garlic cloves, finely chopped
- 1 tbsp minced ginger
- 1 tsp tumeric
- salt and pepper to taste
- 1 tomato, peeled and finely chopped
- 2 tbsp tomato paste
- water as needed
- 2 tbsp margarine
- 1/4 tsp ground cardamom
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of allspice and cloves
- 2 cups peas, fresh or frozen
- 1 tbsp tomato paste
- 1/2 cup water
- parsley, to garnish
1. Boil the 3 cups of water and get the split peas cooking. Simmer, covered, until very soft and breaking apart.
2. While split peas are cooking, parboil the potatoes, whole, for about 10 mins until tender but still firm. Rise with cold water and set aside.
3. Heat oil in a large frying pan over medium heat. Saute onions for 15 mins, until golden brown. Add pepper, garlic, ginger and spices and cook for 5-8 mins more, until onions are a deep brown. Add tomatoes and bring to bubbling.
4. Drain split peas in a fine sieve and add to the onion mixture. Add tomato paste and mix well. Blend until smooth in a blender or food processor, adding water as needed and adjust seasonings as taste. The mixture should be pourable but not runny. Set aside.
5. Heat margarine in a frying pan over medium heat. Cut potatoes into bite-sized pieces and fry until golden. Add add spices and fry for 2 mins. Add peas, paste, and water and mix well. Let bubble until peas are cooked and mixture has thickened.
6. To serve: pour some lentil mixture into a shallow bowl. Top with some potato mixture and garnish with chopped parsley.