Coconut Kik Alicha with Mustard Seed Tadka (Ethiopian × Indian)

Method

1. Pick over and rinse the split peas until the water runs clear. Chop the onion very finely, put it in a dry 20 cm pot with no oil and cook over medium heat for 7 min, stirring constantly, until soft and sweet-smelling.

   Add in this stepOnion 1

   medium heat

2. Add the oil, chopped garlic and grated ginger and cook over medium-low heat for 3 min, adding the turmeric for the last 30 seconds.

   Add in this stepVegetable oil 2 tbspGarlic cloves 2Fresh ginger 10 gGround turmeric ¾ tsp

   medium-low heat

3. Add the peas and water and bring to the boil over high heat, skim, then turn down to medium-low heat. With the lid ajar, simmer for 45 min, stirring to the bottom now and then, until the peas crush easily.

   Add in this stepYellow split peas 120 gWater 450 ml

   high heat→medium-low heat

4. Stir in the coconut milk and salt, mash about half the peas and simmer over low heat for 5 min. Don't let it boil hard or the coconut milk may split.

   Add in this stepCoconut milk 200 mlSalt ¾ tsp

   low heat

5. Make the tadka: heat the ghee in a small 14 cm pan over medium heat. Add the mustard seeds and, as soon as they start popping (half-cover the pan to stay safe), add the cumin seeds, curry leaves and halved dried chilies and fry for 1 min, until intensely fragrant. Pat the curry leaves completely dry first, as they spit.

   Add in this stepGhee 1½ tbspBlack mustard seeds ¾ tspCumin seeds ½ tspCurry leaves 10Dried red chilies 1

   medium heat

6. Ladle the stew into bowls, pour the hot tadka over so it sizzles, squeeze over lime juice and scatter with cilantro. Serve with rice or naan.

   Add in this stepLime ½Cilantro (coriander leaves) 5 g