With two days a week to fast (Wednesday and Friday) one can make this recipe often and even put it in your pocket as a snack for the road.
I'm so happy to share this one with you. This Ethiopian Lenten dish is so simple it makes me think Abraham himself would have eaten it.
Aterek Alecha or Aterek Wat
1 c. olive oil
2 c. yellow split peas or red lentils
2 c. red onions
1 tsp. salt
1/2 tsp. ground ginger or 1 tbs. fresh grated
1/8 tsp. turmeric
3 c. water
Mild (Alecha)
Begin by chopping the onion very small (miced). Sautee onion until translucent and add your turmeric and ginger. Sautee and stir for one minute more on a med. high heat. Then add your lentils or peas and water and salt and bring all ingredients to a boil. Cook until tender. for a small snack, reduce your heat and cook out most of the water. Then form into an egg shape and cool it, place in a baggy for later.
To make this dish Spicy (Wat), add Bere Bere paste with the onions.
Most Ethiopian dishes are stews and variations with similar ingredients and are served with a sponge bread called Ingera made with Teff flour. Ethiopian food is a cultural epitome of human ingenuity. They make great food with very little.
