Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Onion, chopped (1/3 cup) |
| 2 eaches | Garlic cloves, chopped fine |
| 1 tablespoon | Corn oil |
| 1 cup | Green split peas, covered with water for 1 hour, cooked for |
| ½ each | Hour, drained and mashed |
| ½ teaspoon | Ground tumeric |
| ½ teaspoon | Salt |
| 1 small | Hot green chili, chopped fine (2 to 3 teaspoons) |
| 1 cup | Water |
| 1 each | Stir-fry the onion and garlic in a dry pan over moderately low |
heat for 2 minutes. Add the oil and stir-fry for 1 minute. 2. Add the mashed peas, tumeric, salt and chili; mix well. Add the water and cook for 3 to 4 minutes to reduce the mixture to a thick, green, well-spiced puree. Serve warm with injeera.