Kik Alicha

Rinse 400 g of yellow split peas until the water runs clear, cover with warm water and let soak for 60 minutes; then drain well.

Finely chop 2 onions. In a heavy-bottomed pot, heat 100 ml of vegetable oil over medium heat and sauté the onion for 10–15 minutes, stirring often, until soft without browning much.

Add 4 minced garlic cloves and 1 tbsp freshly grated ginger, stir and cook for 3 minutes until the aromatics soften.

Add 1 tbsp ground turmeric and 0.5 tsp ground black pepper, and cook for 1 minute, stirring constantly.

Add the drained split peas, stir, pour in 900 ml of water and bring to a boil.

Reduce the heat to low, partially cover the pot leaving a small gap, and simmer for 35–45 minutes, stirring occasionally, until the peas are very tender and almost falling apart; add a little more water if needed.

Season with salt to taste, lightly mash the peas with a spoon for a thick, creamy consistency, and simmer for another 5 minutes. Serve the kik alicha hot.