To make the yellow split peas pictured above, simply mix 1/2 jar of our Turmeric Dressing, one cup of yellow split peas, and 6 cups of water. Cook over medium heat for about 40 minutes or until the split peas are cooked. Add salt to taste.
Kulet cooked with berbere takes longer to simmer, because berbere is a mixture of many spices and chili peppers (find the recipe for berbere here). The largest portion of this sauce is fresh onions, and the cooking time of the sauce depends on how many onions you use. The more onions you add, the longer it will take to cook. For special occasions, when you want a thicker sauce, you will use a lot of onions and it will have to cook much longer.
The basic ingredients in both mild and spicy kulet are similar, except that mild sauce has tomato added to the chili mixture, and this makes the sauce mild. This is also traditional in Ethiopian cuisine. Many people assume that mild sauce is made with fewer chiles, for an American palate, but this sauce is as traditional in Ethiopia as spicy kulet. To make Ethiopian stew, all you need is to add protein (usually lentils or meat) to this sauce and cook for just long enough to fully cook the lentils or meat.
