Yield: 4 Servings
|⅓ cup||Onion; chopped|
|2||Cloves Garlic; finely chopped|
|1 tablespoon||Corn oil|
|1 cup||Split green peas; soaked; cooked, drained, mas|
|½ teaspoon||Tumeric; ground|
|3 teaspoons||Hot green pepper; finely|
Atar Allecha is a spiced green pea puree.
Soak peas for one hour. Cook for ½ hour. Drain. Mash. Set aside.
In dry pan over moderate low heat, stir fry the onion and garlic for 2 mins. Add oil and stir fry one minute more.
Add the mashed peas, tumeric, salt, and chili. Mix well. Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree.
Serve with warm Injeera.
From Sephardic Cooking by Mark Copeland Posted on Cooking echo by David Pileggi Submitted By LISA GREENWOOD On 08-17-94 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 08, 1998