Ethiopian Yellow Split Peas

I love Ethiopian vegetarian food. One of these days, I’ll have to find some teff (a small grain) to see if I can make some fat-free injera (the spongy bread served with Ethiopian food). Until then, I experimented with some dried yellow split peas. I didn’t have  traditional Ethiopian spices in my cabinet, but I was able to find some reasonable substitutions. It also helped that I had a cadre of Indian spices to use. This is very simple to prepare, but it does take a while to cook everything since it has to simmer until most of the water has been absorbed or evaporated. I served the dish with cooked barley and greens.

2 cups dried, yellow split peas
6 cups water
2 medium onions, diced
6 cloves garlic, minced
2 tbsp. ginger, minced
1/4 tsp. fenugreek
1/4 tsp. oregano
1/4 tsp. mustard seeds
1/2 tsp. cumin, ground
2 tsp. cardamom, ground
1/8 tsp. black pepper
salt to taste

Place all of the ingredients in a large stock-pot, uncovered. Bring it to a boil (watching closely so that it does not boil over), then reduce to a simmer for about an hour or an hour and a half. Stir occasionally.