Alitcha Kik (Stewed Yellow Split Peas)

Preparation

1. Step 1

   Combine the split peas with 4 cups of water in a medium saucepan and bring to a boil. Adjust heat to medium and cook, uncovered, stirring occasionally, until the peas are completely soft but not mushy and almost all of the water has been absorbed, 40 to 45 minutes. Add more water, ½ cup at a time, to keep cooking the peas if necessary. Test multiple peas to make sure they’re cooked through. The mixture should be somewhat loose; if it’s not, add more water.

2. Step 2

   Meanwhile, place the onion in a large pot (the same pot you’ll use to make alitcha kik). Cover with 4 cups of water and bring to a boil. Adjust heat to medium-high and boil, uncovered, until the onion is just softened and translucent, about 5 minutes.

3. Step 3

   Strain and return the onion to the pot over medium heat; add the oil and garlic. Cook, stirring frequently, until completely softened and fragrant, 7 to 10 minutes. You don’t want the onion and garlic to take on any color; turn down the heat if necessary.

4. Step 4

   Add the split peas, turmeric and 1½ teaspoons salt. Adjust heat to low and gently simmer, stirring frequently and making sure nothing is burning or sticking to the pot, 25 to 30 minutes. Add a little more water as necessary; the consistency should be creamy and scoopable but not too thick. Taste, add salt if desired and serve.