Whole lentils/ Difin Misir
This is one of the most versatile lentils, because whole lentils remain firm even when cooked for a long time. For this reason, Difin Misir is great for salads, stews and soups. This is the type of lentils I also use for my sambusas.
Yellow split peas/ Atir Kik
Atir Kik is a yellow split pea and one of the most widely available types of legumes sold in Ethiopia. These can be used alone in stews, or they can be mixed with chickpeas, seasoned with spices and ground to form a powder called “shiro”. Shiro Wat, a stew made from shiro powder, is the daily food for most people in Ethiopia because the ingredients are easily available.
If cooked whole, Atir Kik can be difficult to cook. These yellow split peas require a longer cooking time, but quickly become soggy if overcooked. To facilitate this, Atir Kik can be soaked beforehand or boiled first in water before adding to a prepared sauce. They are delicious cooked with turmeric and seasoned with garlic and ginger. Check out this recipe for Atir Kik, Yellow Split Peas.
