Ethiopian food

I made Ethernopian food for the first time last night.  I made yellow split peas and collard greens. The collards were tasty, but not all that interesting. I loved the split peas, though.  There's just enough flavor--bright notes of ginger tempered by warm turmeric.  Plus, when you cook it for the full hour suggested in the recipe, it gets very soft.  Perfect winter comfort food.  Healthy, too--vegan and calls for only minimal oil. 

I stuck with both recipes pretty faithfully.  Cut the oil from 4T to 2T for the collards and did not steam them before putting them in the skillet.  Considered swapping out the water for veggie stock in the peas but ended up forgetting.  Served it all over rice b/c I was too lazy to try and make Injera.