3 teaspoons green chili, seeded and finely chopped
1 cup water
What You Do:
Soak the split peas for one hour in three cups of water.
Bring them to a boil and then reduce heat and simmer about 30 minutes,
adding more water if necessary. When the peas are cooked, drain
if necessary and mash well.
In a dry pan over moderately low heat, stir-fry the onion and garlic for 2 minutes.
Add the niter kebbeh and sauté until the onion becomes transparent.
Add the mashed peas, turmeric, salt and green chili to the onion mixture.
Add the water and cook to reduce the mixture to a thick,
well-spiced pureé.
