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Ingredients
- 1 sm Onion, minced
- 2 x Cloves garlic, minced fine
- 1 Tbsp. Corn oil
- 1 c. Green split peas, covered with water for 1 hour cooked for 1/2 hour liquid removed and mashed
- 1/2 tsp Grnd tumeric
- 1/2 tsp Salt
- 1 sm Warm green chili, minced fine
- 1 c. Water
Directions
- Here is a recipe for Injeera and also 2 recipes for sauces from "Sephardic Cooking", Copeland Marks. In Ethiopia the injeera are prepared with teff, a grain of the millet family, but this recipe calls white flour.
- 1. Stir-fry the onion and garlic in a dry pan over moderately low heat for 2 min. Add in the oil and stir-fry for 1 minute.
- 2. Add in the mashed peas, tumeric, salt and chili; mix well. Add in the water and cook for 3 to 4 min to reduce the mix to a thick, green, well-spiced puree. Serve hot with injeera (see recipe). Variation: If you substitute 1 c. of red Egyptian lentils for the green split peas and follow the same instructions, you will have Misr Allecha.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 4 servings | |
| Calories 211 | |
| Calories from Fat 35 | 17% |
| Total Fat 4.04g | 5% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 302mg | 13% |
| Potassium 546mg | 16% |
| Total Carbs 32.59g | 9% |
| Dietary Fiber 13.0g | 43% |
| Sugars 5.05g | 3% |
| Protein 12.53g | 20% |
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