Ethiopian Yekik Alicha / Yellow split pea dal

Ethiopian Injera

Here is the side that I prepare for the Ethiopian Injera which is the dosa style bread using Teff Flour.For the dhal I went with the yellow split pea dal recipe. Its a very simple recipe where we cook the channa dal in onion and ginger garlic paste with Turmeric powder.



Yellow Split Peas Dal / Yekik Alicha
Serves 5
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Prep Time
1 hr
Cook Time
20 min
Prep Time
1 hr
Cook Time
20 min
  1. Yellow Split Peas / Channa Dal - 1/2 cup
  2. Oil - 1 tbsp
  3. Onion - 1 finely chopped
  4. Ginger Garlic paste - 1 tbsp
  5. Turmeric Powder - 1/2 tsp
  6. Water - 4 cups
  7. Salt - 1/2 tsp
  8. Green Chilly - 1 (finely chopped)
  9. Red Bell Pepper - 2 tbsps chopped
  1. Soak the dal in 1 cup of water for 1 hr or at least 30 minutes.
  2. Heat the kadai and add oil.
  3. Once the oil is hot add the chopped green chilly and the ginger garlic paste.
  4. Cook till the raw smell goes and then add the chopped onions.
  5. Cook till the onions are translucent.
  6. Add the bells peppers and sauté for couple of minutes.
  7. Now add the soaked dal, salt and turmeric and also the remaining 3 cups of water.
  8. Bring it to boil and if required add more water.
  9. Cook till the dal becomes soft and tender.
  1. The dal should be thick so add water carefully.
Vidhya’s Vegetarian Kitchen

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32 thoughts on “Ethiopian Yekik Alicha / Yellow split pea dal

  1. I’ve had injera bread at Ethiopian restaurant and despise it – I find the texture much like a sponge although I agree their curries and stews are delicious.
    Glad to see at least you enjoyed it and even went to so much effort to get teff flour…kudos to you!

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