Ethiopian Split Peas

Ingredients

• 2 cups yellow split peas, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
  Swap forgarlic (as written)jarred minced garlic
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil, or niter kibbeh if you have it
• ¾–1⅛ tbsp berbere spice, adjust to tasteMedium
• 1 tsp paprika, optional, for colorSkip
• 1 tsp salt, start here, adjust later
• 3 cups water or vegetable broth

Steps

1. 1.Sauté aromatics: set the Instant Pot to Sauté. Add 2 tbsp olive oil, then the chopped onion (1 medium), and cook 5–7 minutes until soft and lightly golden.
2. 2.Add 3 cloves garlic and 1 tbsp ginger; cook 30 seconds.
3. 3.Bloom spices: stir in ¾–1⅛ tbsp berbere and 1 tsp paprika (if using). Cook 30–60 seconds until fragrant.
4. 4.Pressure cook: add 2 cups rinsed split peas, 3 cups water or broth, and 1 tsp salt. Stir well. Pressure cook on High for 14 minutes.
5. 5.Natural release: let the pressure release naturally for 10 minutes, then quick release.
6. 6.Mash slightly: stir vigorously or mash a bit with a spoon. It should be thick and stew-like, not watery.
7. 7.Finish: adjust salt and heat. Optional: a small squeeze of lemon juice.