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Atter kik
Ethiopian split chickpea lentil sauce with ginger, garlic and turmeric
A mild, golden Ethiopian lentil sauce (kik alicha) of split bengal gram lentils simmered with onion, ginger, garlic, a pinch of turmeric and green chilli until thick and creamy. It's gentle and soothing next to the fiery missir wat. Serve hot with injera.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (2)
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Method
0/4 doneStep 1: Heat 4 tbsp oil in a pan and sauté 2 onions until soft. Add 1 tsp ginger paste and 1 tsp garlic paste and cook for 1 minute.
6 minStep 2: Add the drained 3 ⅓ oz bengal gram lentils (chana dal) and 2 cups water and cook, covered, until the lentils are tender.
30 minStep 3: Add 1 pinch ground turmeric, 2 green chillies, ¼ tsp ground white pepper and ¾ tsp salt and cook for 10 minutes, until the gravy thickens.
10 minStep 4: Serve the atter kik hot with injera.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 12 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does atter kik take?
- About 55 minutes in total: 10 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bengal gram lentils (chana dal)?
- Yellow split peas, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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